Coconut sugar offers a slight hint of caramel to this version of the classic crisp; substitute with brown sugar if you prefer.
Instructions
- Preheat grill for indirect cooking over medium-high heat (375°F).*
- In a large bowl, combine nectarines, blueberries, and lemon juice. In a small bowl, combine ¼ cup coconut sugar, cornstarch, and ginger; sprinkle over fruit mixture and toss. Spoon fruit mixture into four 5-inch cast-iron skillets; set aside.
- For topping, in a medium bowl, combine oats, almond flour, and remaining 2 Tbsp. coconut sugar. Cut in butter until well combined. Stir in chopped almonds. Sprinkle topping over fruit in skillets. Loosely cover with foil.
- Grill for 20 minutes. Uncover; continue grilling for 10 to 15 minutes or until nectarines are tender. Cool slightly before serving.
Recipe Notes:
The crisp may be cooked outside on a grill or in the oven. It also may be cooked in individual skillets or in one pan for an additional 10 to 15 minutes.
Credit:
Courtesy of Fresh Thyme Market
