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Stone fruit crisp:

Summertime is coming to an end so I wanted to use up the stone fruit I had in my refrigerator to create this easy stone fruit crisp. And what I love about this crisp is that it can be made year round with whatever type of fruit is in season.

Cherry and peaches:

I went with peaches and cherries for this crips because that is what I had in my refrigerator. But feel free to use whatever fruit you have on hand.

Ingredients needed:

  1. Peaches
  2. Cherries
  3. Maple sugar (substitute coconut sugar or maple syrup)
  4. Tapioca flour (substitute arrowroot flour)
  5. Vanilla extract
  6. Cinnamon
  7. Nutmeg
  8. Cardamom
  9. Candied pecans
  10. Almond flour
  11. Coconut oil
  12. Salt

How to prepare the filling:

I first chop my cherries (removing the pits) and slice my peaches. And then I add fruit to a greased 8×8 baking dish, add the maple sugar, tapioca flour, vanilla extract, cinnamon, nutmeg, and cardamom, and mix until the fruit is coated.

How to make the topping:

I like to prep my candied pecans the night before to have them ready. But they can also be made day of, just make sure to let them cool before adding it to the food processor. And add everything for filling to a food processor and pulse a couple times. But please be mindful to pulse versus process. Because if you process you will end up with nut butter. The topping should resemble a crumbly, sand like consistency.


Top the fruit with the topping and bake 350 F for 35-40 minutes. And if the topping starts to get brown, cover with foil so it doesn’t burn, and continue cooking. And once done let it cool for 10 minutes and add your favorite dairy-free vanilla bean gelato or ice cream.


Stone Fruit Crisp:

Serves 4-5



  • 3 large peaches sliced
  • 3/4 cup chopped cherries pits removed
  • 3 tbsp maple sugar substitute coconut sugar or maple syrup
  • 1 Tbsp tapioca flour substitute arrowroot flour
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom


  • 1 cup candied pecans substitute 1 cup raw pecans and 2 Tbsp maple syrup or use store bought candied pecans
  • 1/4 cup almond flour
  • 1/4 cup coconut oil
  • Pinch sea salt
  • 1 tsp vanilla extract

Candied pecans

  • 1 cup pecans
  • 2 Tbsp maple syrup
  • 1 Tbsp Primal Palate cinnamon sugar cookie Substitute equal parts coconut sugar and cinnamon



  • Add all ingredients for filling in a bowl and mix
  • Add to a greased 8x8 baking dish
  • Prepare homemade candied pecans by adding everything to a lined baking dish, mix, bake 300 F for 15-20 minutes. Let sit for 10 minutes before adding to food processor with rest of topping ingredients
  • Add all ingredients for topping to food processor and pulse a couple times you want it to look like thick sand consistency
  • Top filling with the topping
  • Add to preheated 350 F oven and cook for 35-40 minutes (if top is getting too brown cover with foil and cook remainder of time)
  • Top with dairy-free gelato or dairy-free vanilla bean ice cream