It’s hard to believe the Fall Equinox was this past week. It’s the third week of September and we are still in shorts and t-shirts. Not complaining! Just noting this amazing weather! Since moving to the mid-west we have had a lot of colder autumns and I can even remember a few August days pulling out the fleeces. Not fair, As my kiddos would say! Despite being Canadian by birth, I am a friend and lover of warmer weather! So this autumn weather is amazing!! I am eating it up along with all of the end of summer fruit that is still in stores! I’m kind of like a kid in the candy store when I go in and see all the peaches and plums that are still there in abundance! Yay fresh stone fruit!
This week’s post is another one using fresh figs!! My little ladies just started their adventure with the local orthodontist so their mouths were a little sore and needed a softer dessert for our Sunday night family feast. Summer fruit crisp with a little cashew cream ice cream was the winner option. Wanting to use up the last of my fresh figs I thought plums would pair well and make the perfect crisp. The girls’ favorite summer stone fruit are plums, which was my big selling point along with the accompanying ice cream! I am half marketer, half chef!! Plums are a great water-rich, low calorie fruit that supply a good amount of dietary fiber, B vitamins and minerals. Talk about win-win dessert!
Plum & Fig Crisp
A light and quick thing to throw together dessert for those summery evenings you don’t want to end! So healthy and clean you won’t feel guilty serving left-overs for breakfast! For a nut-free version simply replace the almond flour with another cup of oats, quinoa flakes or gluten-free flour. For a grain-free version, double the almond flour and take out the oats!
2 lbs fresh plums, pitted
1 cup fresh figs, stemmed
2-4 tbsp maple syrup
1 tsp cinnamon
1 cup quinoa flakes or gluten-free oats
1 cup almond flour
1 tsp ground nutmeg
1 pinch fine sea salt
¼ cup coconut oil, melted
¼ cup maple syrup or honey
1 tsp vanilla extract
Slice the up plums up into sixths or eighths. Do the same with the figs but slicing in quarters. Place both fruit in a medium bowl along with 2 tablespoons of syrup and the cinnamon. Taste for sweetness and adjust to taste, adding additional maple syrup if needed, depending on ripeness and sweetness of the fruit. Set aside and let the fruit “marinate” in the syrup for 30-60 minutes.
Pre heat the oven to 375F.
In a medium sized bowl, mix together the topping ingredients. Place the fruit mixture inside a 10-inch pie dish or a similar deep dish ceramic baking dish. Sprinkle the mixed topping evenly over the fruit mixture and place in hot oven. Bake for 35-40 minutes or until the topping is golden brown in color.
Let sit for 10 minutes before serving. Serve with a nice dollop of non-dairy ice cream, some whipped coconut cream or a little non-dairy milk.
Makes about 4-6 servings.