Nectarines, plums and blueberries are bountiful right now. Using fresh, local, seasonal ingredients always tastes better.
After an end of summer bbq, a scrumptious dessert like Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp with a scoop of Natura’s Dairy and Peanut Free Vanilla Frozen Dessert or Chapman’s Peanut/Nut Free Vanilla Ice Cream is the perfect ending to the meal.
This recipe has been adapted from Canadian Living’s Country Cooking Cookbook.
Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp
8 nectarines, sliced
12 purple plums, sliced
3/4 pint of blueberries
1 tbsp granulated sugar
2 tbsp lemon juice
1 tbsp all-purpose unbleached flour
2/3 cup Demerara sugar (brown sugar)
2/3 cup all-purpose unbleached flour
2/3 cup whole oats (not instant)
1 tsp cinnamon
1/3 cup canola oil
Place sliced nectarines, plums and blueberries in a 9″ baking dish. Toss with lemon juice and flour.
Mix together the dry crumble ingredients with a fork.
Drizzle in the canola oil mixing it in well with the dry. (I use a clean hand to make sure the oil is incorporated well)
Sprinkle crumble over the fruit.
Bake at 375F for 30 minutes or until fruit is bubbling and crumble is browned.
Always CHECK THE INGREDIENTS before you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!