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Blogger Liz Moody, with her knack for culinary creativity, brings us a sensational Pecan Crisp Fruit Salad that's not only incredibly refreshing but also completely gluten-free. This delightful creation is tailor-made for the joys of summertime snacking. With a medley of fresh, seasonal fruits and the satisfying crunch of pecan crisps, it's a recipe that captures the essence of summer in every bite. Liz's fruit salad is a celebration of nature's bounty, a burst of flavors and textures that will leave your taste buds dancing. Whether you're picnicking in the park or simply looking for a healthy and delicious treat, this Pecan Crisp Fruit Salad is a delightful choice that embodies the essence of summer.

Pecan Crisp Fruit Salad


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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