1/4tspceylon cinnamondivided and chopped (reserve half for dressing below)
Instructions
heat oven to 350° and have ready either four 4-oz ramekins OR a small baking dish (if using individual ramekins I bake them on a parchment lined sheet pan in case of spillover)
to a large bowl add the chopped/sliced fruit and mix well, then divide evenly among ramekins or place in baking dish (you can first coat dish/ramekins with a little extra coconut oil before filling to prevent sticking if desired)
warm coconut oil and maple, either in a small saucepan until just melted, or in the microwave for 30 seconds; stir in vanilla and a generous pinch of salt
to a large bowl add the oats, coconut, almonds and cinnamon, then mix well with melted coconut oil mixture and spread evenly over fruit
bake crisp at 350° until fruit is tender and top is lightly browned and starting to crisp, about 40 minutes
let crisp sit a few minutes to allow the top to get crispy, then serve warm with your favorite ice cream for dessert or yogurt with breakfast
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com