Nourish the Budding Lotus

Nectarine Berry Crisp

This is truly one of my favorite desserts.  It is light, fruity, and self-sufficiently sweet!  I am excited every year when the nectarines and berries are ready to dance together in this delicious combination.  I am especially excited this year to finally have time to make this too!  As some of my readers know, I have been in school for the past 6 months working on a bodywork certification and I am happy to say that I have finally finished!  Yay!  It has been a tough 6 months both with school and more, and I am glad that at least one part of my life is going to fall into more ease…

I am envisioning more cooking, baking, experimenting…and possibly looking for a job too!  I am also hoping for a bit of travel now that I am out of school…Europe?  Hmmm.  Maybe…

In the meantime, I do want to share this delicious recipe in case anyone else wants to try it.

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Nectarine Berry Crisp

7 ripe nectarines sliced in wedges
3 oz raspberries
3 oz blueberries
1.5 c oats (gluten-free)
1/2 c walnuts
1/4 c coconut oil
1/4 c agave
dash of salt

Preheat oven to 350 F.

In a 9 inch pie plate combine the nectarine slices, raspberries and blueberries and pack them solidly into the bottom of the dish.

Meanwhile in a food processor, combine the walnuts and 1/2 c of oats until finely chopped.  Then stir them in a bowl with the remaining oats and salt.

Combine the agave and oil well, then add the liquids to the walnut/oat combination.  Mix with your hands to create a crumbly crust.

Pour the crust over the fruit and spread freely to encourage clustering of the crumbles.

Bake in the oven for 40 minutes.

Enjoy!
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