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No Cook Stone Fruit Crisps

Fruit crisp is an iconic summer dessert, but sometimes you want a more nourishing option, don’t want to heat up the oven, or just want a single portion. These individually-portioned No-Cook Stone Fruit Crisps solve all those issues! Ripe, juicy, sweet stone fruit gets tossed with warming spices and then topped with an OHi Bar crumble for a fuss-free, good-for-the-body summer treat. Enjoy them for dessert or even for breakfast!


Ingredients

(For two dessert-sized portions; scale up or down as needed)

  • One large or two small ripe peaches
  • Large handful of cherries
  • 1 tsp maple syrup
  • 4 cubes of very finely-diced crystallized ginger OR 1 tsp grated fresh ginger
  • ¼ tsp cinnamon
  • Pinch of cardamon
  • 1 Coconut Macadamia OHi Bar
  • Optional whipped cream of choice

Directions

  1. Cut the peach and cherries from their pits and dice them into bite-sized pieces.
  2. In a small mixing bowl, mix the diced fruit, maple syrup, ginger, cinnamon, and cardamon.
  3. Spoon the fruit into small serving glasses or dishes.
  4. Dice the OHi Bar into very small pieces and sprinkle the crumble liberally over the top of the fruit.
  5. Top the crisps with a dollop of whipped cream and an additional cherry.

Customize It

  • Keep them vegan by omitting the whipped cream or by using whipped coconut cream.
  • Keep them free of added sugar by omitting the maple syrup or using date syrup instead, and by using fresh ginger instead of crystallized ginger.
  • Change up the fruit, for example by using nectarines or plums. Any stone fruit, or a combination of your favorites, would be wonderful.
  • Make them party-ready by preparing many small portions ahead of time and keeping them in the refrigerator. When you’re ready to serve, just top them with the OHi Bar crumble and whipped cream.
  • Make them extra decadent by drizzling the tops with a bit of additional maple syrup.
  • Make them breakfast-appropriate by doubling the size (i.e. the recipe above will yield one serving) and topping them with a dollop of your favorite yogurt.

About the Guest Blogger

Lee Corbett is a recipe creator, food photographer and author of The Rogue Brussel Sprout blog. She is passionate about creating nourishing plant-based recipes that are colorful, seasonal and celebrate fruits and veggies in all their glory. You can see all of her creations on Instagram (@TheRogueBrusselSprout) and on her blog (www.TheRogueBrusselSprout.com).


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