No-Sugar Nectarine and Blackberry Crisp
Summer is sadly drawing to a close, but it’s not too late to get in a few more warm-weather treats! I remember my mother making blackberry cobbler at our house on the lake with berries we picked from our backyard, and it was my favorite dessert for years. This crisp is very similar, and has become my new favorite–plus it has no added sugar! It’s actually a twist on a traditional crisp, as the addition of greek yogurt and eggs makes a nice custard that holds the dessert together. Now run out and buy the last of the summer fruit, before it’s too late!
Adapted from Diane Rossen Worthington’s recipe in Bon Appétit.Topping:
- 1/2 c. white whole wheat flour
- 1 tsp grated lemon peel
- 1/4 tsp salt
- 1/2 c. unsalted butter
- 1 c. oats
- 3/4 tsp cinnamon
- 1/3 c. coconut flakes (unsweetened)
- 2 large eggs
- 1 c. plain greek yogurt
- 1 tbsp + 1/2 c. white whole wheat flour
- 1 tsp cinnamon
- 1 package frozen blackberries/raspberries
- 4 nectarines
- Preheat oven to 375°F. Butter a large, shallow baking dish. I like using my cast iron skillet.
- Combine flour, coconut, lemon peel, cinnamon, butter, and salt in bowl of your mixer. Mix on medium speed until a crumble forms.
- Whisk eggs, greek yogurt, 1 tsp cinnamon, and 1 tbsp flour in another bowl.
- Slice your nectarines, and place them and the blackberries the baking dish. Sprinkle remaining 1/2 c. flour over them. Using your hands, toss the fruit so that it is coated evenly with the flour.
- Pour egg mixture evenly over the fruit, use a spatula to help it sink into the dish.
- Sprinkle with the lemon zest.
- Cover with the crumb mixture.
- Bake 55 minutes. Let cool at least 10 minutes, and enjoy!
What’s your favorite summer dessert? Leave a comment by clicking the link at the top of the post!