Juice of 1 lemon(reserve zest for Honey-Whipped Goat Cheese)
1cupold-fashioned rolled oats
1/2cupfinely chopped pecans (sub sliced almonds)
5Tbsp.cold butter, cut into small pieces (sub solid coconut oil)
Honey-Whipped Goat Cheese
1/2cupplain whole-milk Greek yogurt
2oz.goat cheese, softened
Zest of 1 lemon
Preheat oven to 375°F.Prepare Fruit Filling: In a large bowl, combine peaches, blackberries, coconut sugar, lemon juice, and cornstarch; stir to combine. Let sit while you prepare oat topping.
Prepare Oat-Pecan Topping: In a separate bowl, combine oats, pecans, oat flour, coconut sugar, and salt. Add butter and work into the oat mixture using your fingers or a pastry cutter. The consistency should resemble very course sand.
Spray a 2.5-qt. baking dish or 6 small ramekins with cooking spray. Add fruit mixture, followed by oat-pecan topping. Place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, about 30 minutes for ramekins, or 45 minutes for baking dish.
Meanwhile, combine yogurt, goat cheese, honey, and lemon zest in a bowl. Beat with a hand-held electric mixer until smooth. Refrigerate until ready to use.Top fruit crisp(s) with a dollop of Honey-Whipped Goat Cheese and serve immediately.
To Store: Cover the crisp, and store it in the refrigerator for up to 3 days. Refrigerate honey-whipped goat cheese separately. To Reheat: Rewarm leftovers in the oven at 350 degrees F until hot and bubbly. You can also reheat this recipe in the microwave, though the oven does a better job re-crisping the topping. Top with honey-whipped goat cheese after it warms.