Summer Fruit Crisp

Light, simple, nutritious and delicious! Shown here with nectarines, this lovely summer dessert is also terrific with cherries, berries, or a mix of seasonal fruits.

Fruit Filling:

4-6 cups fresh or thawed frozen fruit, bite-size

1⁄2 cup raw sugar or coconut sugar (or 1⁄4 cup honey)

2 Tbs corn starch or arrowroot

1 Tbs fresh lemon juice

Topping:

11⁄2 cups old-fashioned oats

1 cup flour

1⁄2 cup coconut sugar or brown sugar

1⁄2 tsp sea salt

12 Tbs unsalted butter or coconut oil, softened

1 tsp vanilla (optional)

Instructions:

1. Preheat oven to 350 degrees. Use butter or oil to coat a 9x9 or 11x7-inch

glass baking pan. Set aside.

2. Whisk together sugar and corn starch or arrowroot in medium bowl until

lump-free. Add fruit and lemon juice and toss gently to coat. Transfer to

baking dish.

3. Combine the oats, flour, sugar, and salt in a large bowl and stir until

combined. Add butter or cononut oil and vanilla, if using, and stir to

combine.

4. Scatter the crisp topping evenly over the fruit mixture, leaving large

lumps intact.

5. Bake until fruit juices are bubbling around the edges of the baking dish

and the top is golden and firm to the touch, 30-35 minutes.

6. Let the crisp cool on a wire rack for at least 15 minutes before serving.