Let’s get krispy.

Tis the season, after all.

I know apple crisps are definitely a thing, but to me, crisp is really just another word for summer.

One of many million reasons why crisps are so awesome has to do with the fact that you can choose pretty much any fruit you’re pining for at the moment.

Nectarines have my heart, so I had to throw them in my crisp, along with blueberries because those suckers have been extremely juicy, sweet and plump this summer.

Plus, I love the flavor and texture combo.

You really don’t need much sugar at all because the fruit is naturally sweet.

Or at least it should be.

If you somehow got yourself a batch of less than prime, bum fruit, go ahead and cry about it because I sure would.

Before I get into all of the ingredients, let me just say that this crisp is both vegan and gluten-free.

If you could care less, I’m telling you that you should care more because this recipe is approximately 17 times more healthy than your average crisp.

Therefore you can have two or five servings and not get completely sick.

Win and win.

Plus, if for some odd reason you end up with leftovers, breakfast is all ready to go for the next morning!

We are on a roll here.

So what all goes into the fruit mixture?

Juicy nectarines, plump blueberries, fresh lemon juice, ground cinnamon, a pinch of ground nutmeg, a little bit of coconut sugar, and tapioca flour for thickening purposes.

Now crisp toppings normally include butter on butter and regular AP flour, but there’s another way…

Almond flour, tapioca flour, rolled oats, coconut sugar, ground cinnamon, refined coconut oil, and nutty pecans come together to form a bomb crisp topping.

Pop that thing in the oven, bake until bubbly and golden brown, then try to wait 10 minutes (at least) before taking a very large spoon to the pan.

Serve with vanilla bean ice cream, fresh whipped cream, or even yogurt.

P.S. No need to peel those nectarines. Hooray!

P.P.S. If you’re all about individual servings, go ahead and use ramekins. Just be sure to adjust the baking time accordingly.

P.P.P.S. Can’t get your hands on fresh fruit? Frozen will work in a pinch.

P.P.P.P.S. My recipe is based on Rachel’s Summer Stone Fruit Crisp over on Bakerita. You might just have to whip up two batches now.