Skillet Fruit Crisp
This year I have felt such a great deal of gratitude, I think my heart might burst. I've finally begun to make headway on finding a retail space (hold tight, Nashville, no news yet!) and I've had the opportunity to travel near and far to learn about what makes a great customer experience. As we're nearing the holiday season, I feel so emboldened and supported and energized by the Nashville community.
“In the end, maybe it's wiser to surrender before the miraculous scope of human generosity and to just keep saying thank you, forever and sincerely, for as long as we have voices.” ― Elizabeth Gilbert
So THANK YOU. To everyone who has said "That's a great idea!" and "Oh my gosh, yes!" and everything in between. Forever and sincerely, thank you.
As I push forward with this crazy, fun venture, I've had so many people ask me if I'll have gluten free, dairy free and vegan options. The answer to that is a resounding YES! I can't wait to share the space, the menu and the experience with each of you.
So, while I get my ducks in a row, I couldn't help but share my favorite GF/V fruit crisp recipe for y'all just in time for Thanksgiving! I made this one (pictured below) with fresh peaches that I unthawed from my summer stash in the freezer, but you can use any fruit your heart desires! For Thanksgiving, I'd suggest apple, cranberry, or even a more savory option like sweet potato + carrot! Cheers to Thanksgiving, y'all.
Skillet Fruit Crisp (Gluten Free + Vegan)
- 2-3 lbs. Fruit, room temperature (or vegetables, such as sweet potatoes, carrots, butternut squash)
- 1 C. Brown sugar
- 2 Tbsp. Vanilla
- 1 C. Gluten-free oats
- 1/4 C. Almond flour
- 1 Tbsp. Cinnamon
- 1 Tsp. Salt
- 1/4 C. Pecan crumbles, toasted and cooled
- 3 Tbsp. Coconut oil (room temperature)
- 1 Tbsp. olive oil (to coat the skillet)
- Preheat oven to 350F.
- Mix fruit with brown sugar and vanilla, set aside in a colander or sieve to macerate (about 20-30 minutes).*^
- In a separate bowl, combine oats, almond flour, cinnamon, salt and pecan pieces.
- Add coconut oil to dry ingredients and blend with hands until it feels like wet sand.
- Using a pastry brush, coat skillet with olive oil.
- Place fruit flat in the skillet until covered, but with enough room for crumble.
- Using your hands, cover fruit with crumble until fruit is no longer visible.
- Bake for 40-50 minutes, or until golden brown and fruit is bubbling over edges.
- Let cool for about 10-20 minutes.
- Serve hot with a scoop of whipped coconut cream or your favorite sorbet!
* For cranberries, no need to macerate. Instead, cook cranberries in a sauce pan with brown sugar and vanilla until soft but not bursting.
^ For sweet potatoes/carrots/butternut squash, remove skin and slice into discs. Coat lightly in extra olive or coconut oil and bake in the oven for 20-30 minutes, or until soft. Remove and bring to room temperature. Coat in brown sugar and vanilla.