skillet fruit crisp

Mix and Match Vegan Fruit Crumble with Oat Flour

  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 5 1x


Mix and Match Vegan Fruit Crumble with Oat Flour



  • 2 cups Fresh fruit (mix and match) – berries, chopped rhubarb, diced apple, etc)
  • 1/4 cup shredded unsweetened coconut (optional)
  • 1/4 to 1/3 cup gluten free oat flour (or ground rolled oats) – see notes for substitutes
  • 1/4 cup raw sugar or coconut sugar (add 3 tbsp4 tbsp more, if fruit isn’t as sweet – i.e rhubarb)
  • 1 tsp Cinnamon
  • 2 to 3 tbsp naturally refined solidified coconut oil or vegan butter – sliced into pieces
  • 1 cup gluten free rolled oats
  • Pinch of kosher Salt
  • Optional dairy free yogurt or greek yogurt to for platting


  1. Preheat oven to 350 F. Line a baking sheet or oil an oven safe skillet. Set aside.
  2. In a bowl or 2 small bowls, toss your 2 cups fruit (mix and match your preferred fruit choice), oat flour, oats, sliced vegan butter or coconut oil, cinnamon, and sugar. (see picture from blog)
  3. Spread the mixture out evenly in the skillet or baking sheet pan.
  4. Bake at 350 F for 20 minutes, tossing half way.  in a skillet or one pan (toss half way)
  5. Remove and serve immediately on top of non dairy yogurt, ice cream, or dessert of choice.
  6. Make ahead tip –  Make and keep for later. Once cooled, store in airtight container in fridge for up to 5 days or freezer for 3 months. Simply warm in oven before serving.


  • If you don’t have oat flour, feel free to use all purpose gluten free flour.
  • Nutrition below – Estimated calories without yogurt
  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: crumble, crisp, dessert, oat flour, healthy, vegan, gluten free, fruit dessert


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