MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 40 minutes
Eating a crisp is heaven’s way of saying you must have done something right (or nice) today. My cooking buddy, a serious baker, says crisps need to look “abundant.” All I know is that her nectarine and blueberry crisps, which served as my inspiration here, take abundant to the limit. The smells that suffuse the kitchen as this dish bakes are absolutely intoxicating, nectarines and blueberries blending with coconut oil, cinnamon, and nuts to create an olfactory orgasm. (Can I say that? Wait, I just did!)
8 nectarines, unpeeled and
sliced into 1/2-inch-thick wedges
3 cups blueberries
1/4 teaspoon sea salt
Pinch of ground cinnamon
1 cup coarsely chopped walnuts
3/4 cup coarsely chopped pecans
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup coconut oil or ghee, melted
1/4 cup unsweetened shredded coconut or coconut flour
1/2 cup gluten-free rolled oats
3 tablespoons Grade A Dark Amber maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
Preheat the oven to 375°F.
To make the filling, combine the nectarines, blueberries, salt, and cinnamon in a large bowl and toss until the fruit is well coated.
Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
To make the topping, combine the walnuts, pecans, sunflower seeds, pumpkin seeds, oil, coconut, oats, syrup, cinnamon, and salt in a large bowl and stir well. Spoon the topping evenly over the filling and lightly press with your fingers until the fruit is covered and the dish is full.
Bake for about 40 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
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