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Mostly-vegan low-fat whole foods recipes

Tuesday, June 19, 2007

Berry-Banana Nectarine Crisp

Berry-Banana Nectarine Crisp (loosely based on the Fresh Fruit Cobbler recipe on fatfreevegan.com, plus about 4 other recipes...)

2-3 ripe nectarines
2 cups mixed berries (blackberries, raspberries, strawberries, whatever)
2 small ripe bananas
1/4 cup no-sugar-added whole fruit preserves (I used apricot, but strongly considered cherry)
2 tsp lemon or orange juice
1/4 tsp cinnamon
pinch of nutmeg
pinch of cloves
1 tbsp flour

3/4 c rolled oats
1/2 c raw almonds, ground up (can be a bit chunky)
2 tbsp molasses or maple syrup
1 tsp vanilla
dash of cinnamon
dash of nutmeg

Preheat oven to 375 degrees.

Cut the nectarines and bananas into 1/2-1 inch pieces. Cut the berries into similar sized pieces if necessary (raspberries and blackberries can be kept whole, its prettier). Toss together in a baking dish. Separately, mix the preserves, juice and spices together and then pour over the fruit. Sprinkle with the flour and toss to blend. Bake in the oven for 30 minutes or until the fruit is bubbly.

While the fruit is cooking, blend topping ingredients together (if you use the molasses it will be thick). Reduce the oven temp to 350 degrees and remove the fruit from the oven. Crumble/spread the topping over the fruit mixture. Bake for an additional 15 minutes. Let sit for 10-15 minutes then serve.

I topped it with a drizzle of unsweetened vanilla almond milk.


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