Since this is the first year in a long time that I don’t have a garden I have been spending a lot more time at the farmers market. I miss getting my hands dirty and working the soil, the pleasure of picking fruit still warm from the sun and eating my fill.
There really is no comparison for homegrown produce but we do have access to some amazing growers here in the Willamette Valley. It’s been unseasonably warm so the market has been overflowing with amazing selections of every fruit you could imagine. I went a little crazy last weekend and needed to use some of the fruit that I had purchased so I decided to bake up a nectarine and blackberry crisp.
The golden crisp topping is full of oats and almond flour and lightly sweetened with maple syrup and for a twist, I used lime zest to give it a little brightness. I served it with some vegan coconut ice cream, but it would also be delicious with some lightly sweetened Greek yogurt. It’s super simple to put together and can be ready to hit the table in under an hour. Feel free to substitute any fruit you’d like. Peaches and blueberries would also make a great combination. If you can’t find hazelnut meal, you can make your own by grinding 1/2 a cup of hazelnuts in your food processor or blender until finely ground. Just don’t forget about it or you may end up with hazelnut butter. Alternatively, you could sub almond meal and sliced almonds for the hazelnuts if you prefer.
If you make this nectarine and blackberry crisp, I’d love to hear what you think. Take a picture and tag it #scalingback on Instagram!
- 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
- Pre-heat the oven to 350 degrees and lightly oil an 8x8 baking dish.
- In a large bowl toss the fruit with the cornstarch, cinnamon, cardamom, salt and lime zest, until well combined.
- Combine the oats, hazelnut meal, hazelnuts, maple syrup, coconut oil and salt in a large bowl, and toss until combined.
- Crumble the oat topping over the top of the fruit until it is evenly distributed.
- Bake the crisp for 40-45 minutes until the fruit is bubbling and the top is crisp and golden.