Amy Approved Crisp!!

Picking those nectarines!
Ready for the oven!!
Thank you Brooks for a photo of your crisp!!!

Our nectarines ripened like crazy this week (all at once!!) so I made not one but TWO crisps! I only used nectarines but you are welcome to use any fruit your family enjoys!

Ingredients:
Nectarines – as many as it takes to fill half of your pie pan
2 tablespoons organic maple syrup
2 cups ish sprouted gluten free oats
1/2 cup unsulfured coconut flakes
1/3 cup ish organic unrefined coconut oil
1/2 cup ish raw honey
1 tsp sea salt
1 tablespoon organic vanilla
1 tablespoon Ceylon cinnamon

Chop nectarines and fill your pie pan and half way full. Coat with maple syrup. In a Pyrex measuring cup melt the coconut oil, honey and stir. In a mixing bowl mix your oats, coconut, cinnamon, salt and vanilla. Pour the honey mixture over the oat mixture and stir well. Cover the top of your fruit with the oat mixture. Bake at 375 until the crisp is bubbling on the sides and is golden brown (about 40 ish min).

Serve warm or cold with optional homemade whip cream or a coconut or cashew based ice cream. I prefer it by itself but my kiddo and hubby love it with whip cream on top!!

Enjoy!!

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