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Blogger Liz Moody shares a refreshing and delicious Pecan Crisp Fruit Salad that’s gluten-free and perfect for summertime snacking!


Pecan Crisp Ingredients 

1/3 cup pecan pieces 

1/3 cup rolled oats 

3/4 cup oat flour 

1/3 cup coconut sugar 

1 tablespoon vanilla extract 

1/4 teaspoon fine grain sea salt 

3 tablespoons unsalted butter or coconut oil, softened but not liquid


Fruit Salad Ingredients

6 cups fruit of choice, cut into bite sized pieces, blueberries, strawberries and peaches all work well

Juice of 1 lemon

Splash of vanilla



Mix together all crisp ingredients except butter. 
Cut in the butter to mixed crisp ingredients and use your fingers to press it into the dry ingredients until a shaggy, sand-like texture forms. 

Bake at 350 F for 10-12 min or until golden brown at edges. Once baked, let crisps cool on pan. 

Mix together fruit salad ingredients. 

Store in the fridge and toss the fruit with the crisp topping just before serving. 
Recipe serves 4-6 people.

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