Tomato Stone Fruit Crisp
Inspired by Farm to Jar
Modified from Oh She Glows
1 1/2 pounds heirloom tomatoes, diced
4 large peaches, half dozen plums, or 3 cups of cherries, diced (or in the case of the cherries, pop out the pits)
2 tablespoons tapioca or rice starch
2 tablespoons-1/2 cup sweetener (coconut sugar, maple syrup, honey, organic sugar)
1 tablespoon ground cinnamon
1/2 cup almond meal
1/2 cup coconut flour
1 cup GF quick oats
1/2 cup shredded coconut
1 cup sliced almonds
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
dash sea salt
2 tablespoons coconut oil, solid
2 tablespoons liquid sweetener (maple, agave, honey)
Preheat the oven to 375 degrees Fahrenheit. Grease a deep 8-inch square baking dish and set aside.
In a large bowl, toss the fruit, tapioca, sweetener, and cinnamon until well-combined. Transfer fruit mixture to baking dish. In the same bowl, whisk together the dry topping ingredients. Then with a pastry blender, mush in the coconut oil and drizzle in the agave. Keep mixing until small clumps form. Crumble the topping over the fruit. Bake for 15-20 minutes, check on it, and tent the dish with foil if the topping starts to brown before the fruit is bubbly. Bake for another 10 minutes (30 minutes total) or until the fruit is bubbly and the topping is browned. Remove from the oven and cool for 5 minutes before serving.
This would be excellent brunch dessert. The juicy fruit and (duh) sweet sweetener mitigates some of the acidity of the tomatoes while sticking to its plant-food-heavy roots. I had endless fun with the double entendres in this recipe.