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Summer Fruit Crisp
4-6 Serving Plantry

Summer Fruit Crisp

Tags:
SERVINGS
4-6
PREP & COOK TIME
1 hour 15 mins
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 lemon
  2. 2 peaches
  3. 3 nectarines
  4. 1 tbsp cornstarch
  5. ¼ cup turbinado sugar
  6. 5 tbsp vegan butter
  7. ¾ cup rolled oats
  8. ¼ cup light brown sugar
  9. ⅓ cup walnuts
  10. ⅓ cup almond flour
  11. Salt
Tools: 8x8 baking dish
SERVINGS
4-6
PREP & COOK TIME
1 hour 15 mins
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the filling

Preheat the oven to 350°F. Halve the lemon and juice half. Thinly slice the peaches and nectarines from the pit. Add the sliced peaches, nectarines, lemon juice, cornstarch, turbinado sugar, and a pinch of salt to a large bowl. Gently toss until well coated and transfer peach nectarine mixture to your baking dish. TIP: For best results, all of the fruit slices should be about the same width.

2
Prepare the crumble

Melt the butter. Rinse and dry the large bowl. Add the melted butter, rolled oats, brown sugar, walnuts, almond flour, and ½ tsp salt. Stir to combine and layer the walnut crumble on top of the peach nectarine mixture [do not press down].

3
Bake the crisp

Bake until the filling is bubbling and the crumble golden brown, 50 to 60 minutes. Let crisp cool for at least 15 minutes before serving.

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