Easy Nectarine and blackberry crisp
 
 
Author:
Serves: 8 servings
Ingredients
  • 3 nectarines, pitted and sliced
  • 1 pint blackberries
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  • 1 teaspoon lime zest
  • 2 tablespoons turbanido sugar
  • For the topping:
  • 1 cup gluten-free rolled oats
  • ½ cup hazelnut meal
  • ¼ cup chopped hazelnuts
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • ½ teaspoon salt
Instructions
  1. Pre-heat the oven to 350 degrees and lightly oil an 8x8 baking dish.
  2. In a large bowl toss the fruit with the cornstarch, cinnamon, cardamom, salt and lime zest, until well combined.
  3. Combine the oats, hazelnut meal, hazelnuts, maple syrup, coconut oil and salt in a large bowl, and toss until combined.
  4. Crumble the oat topping over the top of the fruit until it is evenly distributed.
  5. Bake the crisp for 40-45 minutes until the fruit is bubbling and the top is crisp and golden.
Recipe by Scaling Back at https://www.scalingbackblog.com/nectarine-and-blackberry-crisp/