Spiced Summer Fruit Crisp

Here at the Center for Sacred Window Studies, we share voices from many perspectives and backgrounds. We believe that the sacred weeks post birth, and the experience of humanity is experienced in countless ways. We learn by listening to one another and honoring our stories. The views and opinions of our writers do not necessarily reflect the mission, viewpoints or opinions of the Center for Sacred Window Studies.

Fresh fruit provides new mamas with many of the desired qualities needed to heal during the postpartum window.

Peaches, nectarines and plums are all in season right now, making them the perfect choice for a warm, delicious, and moist treat like this Spiced Summer Fruit Crisp. 

Spiced Summer Fruit Crisp is sweet, juicy, simple enough for a weakened digestion, and especially gentle and warming with the fresh ginger and cinnamon.

This recipe is a satisfying postpartum dessert for any time of day. I especially like crisp leftovers for breakfast. It would be best served after two weeks postpartum as the topping is slightly dry. So it would be best when the digestive fire is beginning to strengthen.

This crisp is extra yummy with fresh coconut whipped cream on top. A crisp is also a great opportunity to use up fruit that is about to go bad, so feel free to use whatever you have on hand. As Autumn approaches, try it with apples and pears. 

Let us know what you think if you give it a try!

Try this Recipe!

SPICED SUMMER FRUIT CRISP

Serves 9

INGREDIENTS

Filling:

6 stone fruits (peaches, nectarines, plums)

1/4 cup apple cider

1/4 cup coconut sugar

1 tbsp finely ground almond flour

1/4 tsp lemon zest

1 tsp lemon juice

½ tsp cinnamon

1 tbsp freshly grated ginger (or 1/2 tsp ginger powder)

1/4 tsp cardamom (optional)

¼ tsp salt

Top:

1 cup flour

1 cup rolled oats

½ cup coconut sugar

½ cup coconut oil, room temperature or colder, should be solid

½ tsp cinnamon

½ tsp salt

PREPARATION

1. Preheat the oven to 375ºF and lightly oil a 9×13 glass baking dish.
2. Wash and cut stone fruit into ½” wedges, leaving skin on if desired. Place in a mixing bowl with remaining filling ingredients and stir until fully coated. Feel free to taste test and add more sugar or spices to taste.
3. In a separate mixing bowl, combine all topping ingredients and mix with hands until thick crumbs form.
4. Place fruit into the baking dish. Top with crumb topping. Bake in the oven about 45 minutes until bubbling at the sides and filling has thickened slightly.

For deeper support during your postpartum months, check out Nourishing Wholeness, our Postpartum Mothers’ Circle.

Recipe & Photos compliments of

Book an appointment with Christine HERE!
Link for our free class is HERE!