Nectarines and peaches are in season here in Michigan. Serve this easy and fresh crisp with whipped cream, vanilla coconut milk ice cream, or simply as-is, and you’ll have yourself the perfect seasonal dessert.

Ingredients:

For the filling:

12 nectarines or peaches

1 teaspoon cinnamon

2 tablespoons brown sugar

½ teaspoon powdered ginger

¼ teaspoon salt

2 teaspoons vanilla extract

3 tablespoons cornstarch

For the oat topping:

1 cup oats

½ cup oat flour 

1 teaspoon cinnamon

¼ teaspoon salt

4 tablespoons brown sugar

¼ teaspoon powdered ginger

2 tablespoons coconut oil

2 tablespoons cold water

2 teaspoons vanilla extract

1. Preheat the oven to 350.
2. Mix together all the filling ingredients in a bowl and set aside.
3. To make the topping, mix together the oats, oat flour, cinnamon, salt, brown sugar, and ginger in a bowl.
4. Use a butter knife to chop in the coconut oil first, then the cold water and vanilla.
5. Transfer the filling mixture to a 10×10 baking dish, then gently distribute the oat mixture evenly on top.
6. Bake for 22 minutes, or until the top is starting to lightly brown.