Becca’s Nectarine Crisp

By Becca Vail 06/28/15

Ingredients:
Filling:

• 6 c nectarines, diced 
• 4 Tbs organic coconut sugar
• 1 Tbs vanilla

Topping:

• 1 c flour
• 1 c organic coconut sugar
• ½ c old fashioned rolled oats
• ½ c salted butter, cut into pieces
• 1 Tbs cold water
• ½ tsp almond extract
• ½ tsp cinnamon
• whipped cream or vanilla ice cream (optional topping)
• chocolate mint leaves (for garnish)

Directions: 

1. Preheat oven to 350 F. 
2. Combine the "Filling" ingredients in a medium sized bowl and mix carefully until all nectarines are evenly coated. 
3. In a food processor, combine the flour, coconut sugar, rolled oats, butter, cold water, almond extract, and cinnamon from the “Topping” list and pulse the food processor until the mixture resembles crumbs. 
4. Pour the filling mixture into a butter-coated pie dish.
5. Sprinkle the topping mixture evenly on top. 
6. Bake for 35 minutes or until the crust looks golden.
7. Allow to cool, then top with whipped cream (or ice cream) and mint leaves.

Yum