Name: Nectarine-Blackberry Crisp
Ingredients: 3/4 cup Almond Flour; 3/4 cup Quick Cooking Oats; 1 1/2 tsp Ground Cinnamon; 3/8 tsp Salt; 6 tbsp Coconut Oil, Melted; 3 tbsp Pure Maple Syrup; 1/2 cup Coarsely Chopped Pecans; 6 cups Fruit Sliced Nectarines; 2 cups Blackberries; 1 tbsp Lemon Juice + Zest of One Lemon; 1 tbsp Tapioca; 1/4 cup Maple Syrup or Honey; 1/4 cup Apricot Nectar; 1/4 tsp Freshly Ground Nutmeg; Pinch of Cinnamon

Ingredients

Scale

Topping Ingredients

3/4 cup Almond Flour
3/4 cup Quick Cooking Oats
1 1/2 tsp Ground Cinnamon
3/8 tsp Salt
6 tbsp Coconut Oil, Melted
3 tbsp Pure Maple Syrup
1/2 cup Coarsely Chopped Pecans

Filling Ingredients

6 cups Fruit Sliced Nectarines
2 cups Blackberries
1 tbsp Lemon Juice + Zest of One Lemon
1 tbsp Tapioca
1/4 cup Maple Syrup or Honey
1/4 cup Apricot Nectar
1/4 tsp Freshly Ground Nutmeg
Pinch of Cinnamon

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Instructions

Preheat oven to 375 degrees.
To make the filling, mix all ingredients and let stand for 15 minutes.
To make the topping, whisk all dry ingredients together. Stir in coconut oil and maple syrup. Add pecans and set aside.
Once 15 minutes is up, put filling in a 9×12-inch pan. Spoon topping over the filling and bake for 30-45 minutes, until filling is bubbling and topping is browned. If topping is browning too quickly, tent with foil until filling is ready.
Serve slightly warm with dairy-free ice cream or coconut whipped cream and enjoy!