22 August 2013

hazelnut summer fruit crisp


This morning i went to the farmers market here in Montauk, where the produce is so fresh and amazing and there are tons of interesting vendors selling specialty products such as breads and pastries, chutney's and jams, pickles, wine, coffee, cheeses, pesto's and sauces! Really interesting and inspiring to walk through, plus fun to sample all these local artisan products. I've been staying out at my family's summer house enjoying the beach and just relaxing, waiting to move into my apartment in Rhode Island to start school in only 10 days! I better appreciate this peace and leisure now before things get super busy and stressful soon.
Well, at the market this morning i bought some ripe, fresh peaches and plums, so i came home and made a crisp including some blueberries i already had in the fridge. It came out so delicious, and smelled heavenly while baking! I can't wait to serve it tonight for dessert, since my grandpa and dad are driving in from the city later and i know they will both love it! My dad loves hazelnuts and my grandpa's favorite fruits are plums and peaches! Perfect way to enjoy the end of the summer with the beautiful, fresh fruits of the season. 

3 large ripe peaches (sliced)
2 large plums (sliced) 
2 cups fresh blueberries 
1-2 tbsp lemon juice 
1 tsp lemon zest 
2 tbsp brown sugar
1/2 tsp vanilla extract 
1/2 tsp ground cinnamon 
dash of nutmeg
1/4 cup oat flour 
1/4 cup hazelnut flour (or grind raw hazelnuts until flour consistency) 
1/4 cup brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup rolled oats 
2 tbsp coconut oil (cold)
2 tbsp cold butter 

prepare your fruit by coring and slicing them, add blueberries. Place in a large bowl and toss with lemon juice, vanilla extract, cinnamon and nutmeg, lemon zest and 2 tbsp brown sugar . Set aside while preparing the crisp topping.
Place oat flour and ground hazelnuts in bowl and mix in the rolled oats, salt and cinnamon and stir until all dry ingredients are combined. Next, add the coconut oil and butter by using your fingers to mix in the coconut oil and the butter and 1/4 cup brown sugar in with the dry ingredients and mix well unto crumbly. 
To assemble the crisp, spray pan with cooking spray and add the fruit to the bottom of the pan. Evenly spread the crisp topping over the fruit. bake in a 350 degree oven for 30-35 minutes,  Let cool and enjoy or cover and reheat when ready to enjoy! :) 



  1. WOW looks so amazing and perfect, i know punkie will love it :)
    wish i could try it ;(

  2. So clever! I went to the local farmer's market this morning too, very cold but many braved it! Strawberries are abundant so I've been mixing those with vanilla yoghurt and pink ladies, but every morning so far has been steel-cut oats with stewed fruit. We have a mulberry tree that's producing buckets of the stuff, but no one ever eats the jam my dad makes (take a guess why ;)) This year I intend on stewing the mulberries instead. By the time the mangoes come around I think I won't need to buy fruit again! haha :) I hope you have a great time at uni. I remember your old blog and wow you have come so far! Me too ~~ your recipes are great. I finally tried almond milk, why oh why did I ever deny it? I also hunted down some chickpea flour. The multitude of names makes it slightly difficult, but nevertheless the bread was fantastic! Not practical for school lunches but great on the weekend.
    All the best for the last 10 days of Montauk and the new exciting time at university! I still have a year and a bit before I graduate HS bleugh yuck I swear I'm mature 72% of the time
    :) Ever awaiting more lovely updates, musings and recipes!