Indian Summer Fruit Crisp

Posted on

Summer doesn't fade too quick here in California and we're pretty sure you can find any ol' reason to make something sweet for these last long afternoons.  We created this recipe a few weeks ago when we threw a dinner party for our new salvaged cotton napkins (check them out here) and realized everything tastes better when it's farm fresh and a sunset's waiting. 

INDIAN SUMMER FRUIT CRISP

Ingredients:

5 - 8 White Peaches & Nectarines, pitted and chopped

A few handfuls Blueberries

1 inch Ginger, chopped

1 tsp Lemon Zest

Rosemary, chopped to taste

1 Tbsp Coconut Oil, melted

Dash of Vanilla Extract

1/4 c Rapadura Sugar

Pinch of Sea Salt

Optional: Squeeze Lemon Juice

For the Topping:

1 c Rolled Oats

3/4 - 1 c Rapadura Sugar

1/4 c Oat Flour

1 tsp Cinnamon

Dash Nutmeg

Pinch of Sea Salt

4 - 6 Tbsp Coconut Oil 

Directions:

1. Preheat the oven to about 425.  

2. For the topping: place all ingredients in a bowl, except for the coconut oil.  With your fingertips or a spoon, mix it all together and then begin to blend in the chunks of coconut oil.  You want it to be nicely incorporated and everything to have a little bit of oil on it.

3. For the filling: whisk together your sugar, lemon juice, vanilla, salt, cinnamon, and oil together.  In another bowl, combine peaches, blueberries, ginger, and rosemary.  Pour the sugar lemon lemon mixture overtop and stir until it's all evenly coated.

4. Pour the filling into a ceramic baking dish, spreading it evenly into one layer.  Add the cinnamon-sugar crisp topping, gently patting it down.  You want to make sure as much of the fruit as possible is covered, especially the edges.

5. Bake until the topping is browned and crisp, about 20 - 30 minutes.  Allow to cool before serving.

 

...and here's that sunset.  Yellow Love!

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