Nectarine and Blueberry Crisp
On Friday we are moving out to East Hampton for the summer and I could not be more excited. We have been spending weekends there since Memorial Day and those two days a week are never enough. I am very much looking forward to beach days, sunset cocktails at our favorite vineyard, and lots of swimming in the pool with Hermione. Each summer with Hermione gets more and more fun and I have a feeling this will be our best yet! One of my favorite parts of our summers in East Hampton is buying all of our produce from the local farm stands. Nothing is more fresh and delicious! Stone fruits are just starting to show up at the farm stands and I can't get enough of them. Nectarines are my personal favorite right now- they are just sweet enough for my taste. This Nectarine and Blueberry Crisp reminds me of desserts I had as a child minus the tons of butter and sugar. A lightened up, easy to make fruit crisp this works just as well for breakfast as it does for dessert!
Feel free to play around with the fruit combination here based on what you find at your local farm stand or farmer's market. Peaches and raspberries would also be delicious!
Nectarine and Blueberry Crisp
- 2 cups blueberries
- 3 cups peeled and sliced nectaries
- 2 T lemon juice
- 1 cup almond flour
- 1 cup gluten free oats
- 1/4 cup plus 2T maple syrup
- 1/4 cup melted coconut oil
- 2 tsp cinnamon
- 2 pinches sea salt
- Preheat your oven to 350
- In a baking dish combine the blueberries, sliced nectarines, lemon juice and maple syrup until the fruit is evenly coated
- In a medium bowl combine the almond flour, oats, 1/4 cup maple syrup, olive oil, cinnamon and sea salt until a crumbly mix is formed
- Top the fruit with the crumbly topping mixture distributing as evenly as possible
- Bake for 20-25 minuets until the topping starts to brown and the fruit is slightly bubbling
- Serve warm