Cherry Nectarine Crisp

cherry-nectarine-crisp-cornmeal-coconut
Photo by Samantha Seneviratne
Cherry Nectarine Crisp 3.7 7 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 20 g
    • Sat Fat 11 g
    • Cholesterol 0 mg
    • Sodium 90 mg
    • Protein 5 g
    • Carbohydrate 58 g
    • Sugar 40 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 44 mg

This delicious crisp is naturally gluten-free and vegan. Feel free to swap in other fruit—blueberries and raspberries are especially nice—if cherries are hard to find.

Ingredients

  1. Check ¼ cup cornmeal
  2. Check ½ cup old fashioned oats
  3. Check ½ cup light brown sugar
  4. Check ¼ teaspoon kosher salt
  5. Check ¼ cup melted coconut oil
  6. Check ½ cup pecans, chopped
  7. Check cup unsweetened flaked coconut
  8. Check 2 pounds nectarines (about 4), peeled, pitted and cut into ¼-inch wedges
  9. Check 1 pound cherries, pitted and halved
  10. Check 1 teaspoon cornstarch

Directions

  1. Heat the oven to 350°F. Combine the cornmeal, oats, ¼ cup brown sugar, and salt in a medium bowl. Add the coconut oil and stir until everything is evenly moistened. Stir in the pecans and the coconut.
  2. Combine the nectarines, cherries, ¼ cup brown sugar, and cornstarch in a 1½-quart baking dish. Sprinkle the oat mixture overtop. Bake the crisp until the fruit is tender, the juices are bubbling, and the topping is golden brown, about 40 minutes.