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Coconut Crisp Topping for Fruit: Dairy-free, Gluten-free

Over the past two years, we've have hundreds of people doing the Eat Clean Body Lean online program otherwise known as 21 Days of clean eating and exercise.
May 13, 2013 | Joy McCarthy

Over the past two years, we've have hundreds of people doing the Eat Clean Body Lean online program otherwise known as 21 Days of clean eating and exercise. On the meal plan, there is a recipe for a gluten-free, dairy-free rhubarb crisp because even when you are eating clean, you should still have some sweetness in your life.

Last night I decided to mix up the recipe a bit based on what I had in my kitchen. The nice thing about crisp toppings for fruit is that you don't have to be precise with your measurements. Thank goodness for that because I am not a fan of measuring. However, I will do my very best to give you accurate measurements for this topping because it was soooooo lovely -- sweet, crunchy and the perfect topping for my organic rhubarb and apple.

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  • 1/4 cup melted coconut oil (melt on low on stove top)
  • 1 cup quinoa flakes (or use quick oats)
  • 1/4 cup (or more) unsweetened coconut shreds
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  1. Combine all ingredients into bowl once coconut oil is melted. Give it a taste test. Is it sweet enough? If not, you could add a little more coconut sugar (or coconut nectar) -- both of these ingredients can be found at your health food store.

What now?

It's up to you! Use fruit that's in season or if you don't have fresh, thaw 2 cups of frozen wild blueberries. Once thawed, toss them in a baking dish and top with the coconut crisp topping and bake for 30 minutes. Yes! It's that easy! Let cool slightly and enjoy with a dollop of coconut yogurt (since we are on the coconut theme). Serves 2-4. EnJOY!

One of the participants in the Eat Clean Body Lean program posted her version of the crisp on our facebook page. See photo.

What's your favourite topping for fruit crisp? Share below! I would love to hear other delicious and nutritious ideas.

May 13, 2013 BY Joy McCarthy
Mary   •   May 15, 2013

This is SO yummy Joy!!! What coconut yogurt do you use? Or do you make your own? I would love to explore a scrumptious alternative to my fave Greek yogurt as I have removed dairy from my diet (it causes me to break out! Boo. I SO love goat's feta and Greek yogurt).


lori @   •   May 29, 2013

I have made granola with coconut oil and it was delicious so this must be great as well. My family LOVES crisps of all kinds. Next time, I am breaking out the coconut oil. Thanks, Joy!

Joy McCarthy   •   May 29, 2013

VLL   •   May 16, 2014

I have tried all kinds of GF crisps-- my most successful with coconut (flour) and tapioca flour-- the problem being they go unpleasantly soggy as soon as they touch fruit. This sounds like it would work nicely. Oh, have you heard of that thing where you take a frozen can of coconut milk, scrape off the cream, and whip it up into a cool-whip like dessert topping? There are also almond nut yoghurt and coco-yo. The problem for me being the sugar content-- though the plain almond yo is about right, but added fruit alone would make it sweet enough. I also add hemp seed or protein powder so it actually has protein in it.

Kate McDonald-Walker   •   May 16, 2014

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