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Vegan Single Serving Blackberry Nectarine Crisp | Living Healthy in Seattle

Single Serving Vegan Blackberry Nectarine Crisp

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 1

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.