4-6TBSmaple syrupraw honey, or light agave nectar (depending on ripeness/sweetness of fruit)
1cupgluten-free rolled oats
zest of one lemon
4TBSnon dairy butter substitute
Ahead of Time
Preheat oven to 375 degrees.
Wash and cut nectarines (I leave skins on).
Wash berries. If using a larger berry, like strawberries, cut smaller to the size of blueberries.
Mix arrowroot with lemon juice and water to make a slurry. Add vanilla to the slurry.
Get out an 11x9 baking dish.
Mix the Filling
Mix berries, nectarines, agave nectar (or maple syrup), arrowroot slurry (with vanilla extract), and pinch salt in your 11x9 baking dish.
Gently toss ingredients together until mixed.
Mix the Topping
In another medium sized mixing bowl, mix the almond flour/meal, oats, maple sugar, lemon zest and sea salt.
Cut in non dairy butter substitute with a pastry blender until you have coarse crumbs.
Spread topping over the filling evenly. (I use my hands to gently lay it out.)
Bake for about 40 minutes, until golden brown. Make sure all the fruit has bubbled, through the center of the crisp. This will ensure the arrowroot will thicken the fruit juices. If it doesn't boil through, it won't thicken.
If you use a smaller baking dish, like a pie dish, causing the fruit to be deeper, it will take longer to boil through, and the overall baking time will be longer.