Fruit Crisp

This summer I’ve made countless variations of fruit crisp. Each one is a little different and that’s what I love about it. That, and the fact that I can eat it for breakfast.

In typical Stephanie fashion, I don’t really follow a recipe. But, there’s a general template I follow to make this fruit crisp. My favorite fruits to use are peaches, nectarines, plums, blueberries, strawberries, or a combination of some sort. Lately, I’ve been into peach + blueberry and it might be my favorite.

The Stuff:

2-3 cups fruit (stone fruit, berries, or a combo)

1.5 c rolled oats

1/3 c flour (or almond meal)

3 T coconut oil

3 T maple syrup

1/2 t nutmeg

fresh squeezed lemon juice

The How:

Mix the oats, flour, and nutmeg together in a medium bowl. Add melted coconut oil, syrup, and ~2T of lemon juice (one half). Stir to combine. Place cut fruit in a baking dish and top with the oat mixture. Bake at 350 for ~40 min or until the top is slightly brown.

Is it a crisp or a crumble? I think that depends where you are from. I grew up in Minnesota and we always had rhubarb crisp. So I call it a crisp.