Crisps are one of the easiest, most delicious summery desserts.
Or anytime dessert, I’m just a sucker for summer fruits.
And you can thrown nearly any type of berry or stone fruit (aka peaches, plums, apricots, etc.) right on in there.
Top your crisp off with a nutty oat based melange, bake, then dig in!
Easy right?
This particular recipe features juicy, sweet nectarines and plump blackberries.
Which pair quite well together, if I do say so myself.
They were also the most eligible candidates I had on hand—so there’s that too.
All you have to do is add a touch of fragrant ground cinnamon and pure vanilla extract to boost the flavor factors.
Then lightly sweeten with coconut sugar.
And thicken her up with tapioca flour.
Now for that topping…
Stir together old fashioned rolled oats, almond flour, chopped toasted walnuts and almonds, tapioca flour, another hint of coconut sugar, plus cinnamon and pink sea salt.
Moisten the mixture with unrefined coconut oil then cover your fruit.
Bake until bubbly and lightly golden brown.
Mmmm.
Feel free to serve your crisp with a dollop of creamy coconut yogurt or even nondairy vanilla ice cream for a real treat.
Oats and fruit are involved, so it still counts as breakfast, right?
P.S. My fruit was frozen but fresh works too. The frozen fruit will start to thaw once you mix everything together so it doesn’t impact the baking time a whole lot. Keep an eye on your crisp though! Baking times vary depending on your oven, ramekin, etc.
P.P.S. Make sure to let your crisp rest so that A) you don’t scorch your taste buds, and B) the juices have a chance to thicken a wee bit.
P.P.P.S. You could certainly employ vegan butter instead of coconut oil. I’ve used both solid oil and melted oil… I don’t think it makes a huge difference at the end of the day. This is a low-key dessert after all!
P.P.P.P.S. I was going to make a joke about my single serving dessert for my perpetually single self, but it’s not exactly funny anymore ha.
Single Serving Vegan Blackberry Nectarine Crisp
Ingredients
- 1 cup roughly chopped fresh or frozen nectarines
- 1/2 cup fresh or frozen blackberries
- 1 teaspoon tapioca flour
- 1 teaspoon coconut sugar
- 3 dashes ground cinnamon
- 3/4 teaspoon pure vanilla extract
Topping
- 2 tablespoons old fashioned rolled oats
- 4 1/2 teaspoons superfine blanched almond flour
- 1 tablespoon roughly chopped toasted walnuts
- 1 tablespoon toasted sliced almonds
- 2 1/4 teaspoons tapioca flour
- 2 1/4 teaspoons coconut sugar
- 2 dashes ground cinnamon
- 1 pinch pink sea salt
- 3 teaspoons melted unrefined coconut oil, plus more for greasing ramekin
Instructions
- Heat oven to 350.
- In a medium bowl, fold the fruit, tapioca flour, coconut sugar, cinnamon, and vanilla together until well combined. Set aside.
- In another medium bowl, stir the oats, almond flour, nuts, tapioca flour, coconut sugar, cinnamon, and salt until combined. Stir in the coconut oil until the dry mixture is moistened.
- Spoon the fruit mixture into a greased 1 1/4-cup ramekin, then top with the oat mixture.
- Bake for 30 minutes or until hot, bubbly, and lightly golden brown on top. Let the crisp rest for 15 minutes before enjoying.