A crisp is one of the easiest and tastiest fruit desserts. The combination of warm, juicy fruits layer, with a crispy sweet topping, is a perfect ending to a summer lunch or dinner.
In the version I have for you here, I used spelt flour instead of white flour, and mixed it with rolled oats and shredded coconut, along with butter and warm spices.
I used part of the mixture for the bottom of the bake for a base layer, while the rest was scattered on top of the fruit layer, creating a tasty crisp topping.
For the fruit layer, I chose fresh blueberries and juicy nectarines, which had the right amount of acidity, to balance the sweetness of the crispy layer. The spices and coconut added another layer of aroma and flavor, and the kitchen was filled with wonderful scents while baking.
The crisp is moderately sweet, which works well when serving it with a ball of ice cream on top. Try it and enjoy.
Prep time: 15 minutes
Baking time: 50 minutes
For the fruit:
3 cups fresh blueberries
2 large nectarines, cut into medium cubes
¼ cup sugar
1 tsp lemon zest
1 tsp lemon juice
For the crisp layer:
½ cup shredded unsweetened coconut
1 cup rolled oats, divided
1 cup spelt flour
¾ cup sugar
1¼ sticks (145 grams) butter, cold, cut into cubes
½ tsp cardamom powder
1 tsp cinnamon powder
1 tsp vanilla paste
¼ tsp salt
1. Preheat the oven to 355F (180C). Line a 7”x11” (18cm x 28cm) baking pan with foil and baking paper.
2. In a medium bowl, mix the fruit with the sugar, lemon zest and lemon juice. Keep at room temperature.
3. In a large bowl, mix the coconut with half of the rolled oats. Place the rest of oats in a food processor bowl, fitted with the metal blade. Add the spelt flour, sugar, butter, cardamom, cinnamon, vanilla and salt, and process to a crumbly mixture. Add to the bowl with the coconut, and mix. Scatter 1/3 of the mixture over the lined pan.
4. Add the fruit on top, and scatter the rest of the oats mixture over.
5. Bake for about 50 minutes, until the top is golden-brown. Serve warm.