Summer Fruit Crisp Dessert - Cancer Nutrition Consortium

Ingredients

• 2 cups Fresh Blueberries
• 4 cups Nectarines Pitted; Roughly chopped
• 1 tbsp Flour
• 1 tbsp Turbinado Sugar Or firmly packed brown sugar
• Ingredients for the topping
• 1/2 cup Steel Cut Oats
• 1/4 cup Sliced Almonds
• 3 tbsp Flour
• 2 tbsp Turbinado Sugar Or firmly packed brown sugar
• 1/4 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/8 tsp Salt
• 2 tbsp Canola Oil
• 1 tbsp Agave Nectar
• Preheat oven to 350 degrees F. Lightly coat a 9-inch square baking dish with cooking spray.
• In a bowl, combine the berries and nectarines. Sprinkle with the flour and sugar and toss gently to mix. Spread in bottom of baking dish.
• To make the topping, in another bowl, combine the oats, almonds, flour, sugar, cinnamon, nutmeg and salt. Whisk to blend. Stir in the oil and honey and blend well.
• Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, about 55 minutes.