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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 Method

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

Method
 

  1. Heat oven to 350.
  2. In a medium bowl, fold the fruit, tapioca flour, coconut sugar, cinnamon, and vanilla together until well combined. Set aside.
  3. 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.
  4. Spoon the fruit mixture into a greased 1 1/4-cup ramekin, then top with the oat mixture.
  5. Bake for 30 minutes or until hot, bubbly, and lightly golden brown on top. Let the crisp rest for 15 minutes before enjoying.