Ingredients

The following ingredients have 8 Servings
  • 5 organic nectarines (pitted and chopped)
  • 6 oz organic raspberries
  • 1 tbsp organic cornstarch
  • 1 tbsp date sugar (you can use regular granulated sugar or brown sugar instead)
  • a pinch of salt
  • 4 tbsp butter
  • 1 cup regular old fashioned oatmeal (I use Bob’s Red Mill brand)
  • 1/2 cup almond meal (Bob’s Red Mill)
  • 1/4 cup flax meal (Bob’s Red Mill)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 3 tbsp date sugar

Instruction

  • Melt the butter in a 10 inch cast iron skillet over medium heat until it browns. Let it cool. Pour into a bowl and chill.
  • To the same cast iron skillet, add the nectarines and raspberries. Add the cornstarch, date sugar and salt to it and give it a toss. Preheat the oven to 375F.
  • In a medium sized bowl, pour the oatmeal, almond meal, flax meal, cinnamon, cardamom and date sugar. Add the chilled butter and mix well with your hands.
  • Spread this crumble over the fruits mix in the cast iron skillet. Bake in the oven for 30-35 mins, till the top of the crisp changes color slightly. Serve warm with vanilla ice-cream.