Nectarine and Blueberry Crisp

Makes 6 servings | Prep time 30 minutes | Cook time 40 minutes

Filling

• 8 nectarines, unpeeled and sliced into 1/2-inch-thick wedges
• 3 cups blueberries
• 1/4 tsp. sea salt
• Pinch ground cinnamon

Topping

• 3 1/2 cups granola
• 1/3 cup coconut oil, ghee, or butter, melted
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp. ground cinnamon
• 1/2 tsp. sea salt

Directions

1. Preheat oven to 375 degrees F.
2. Make the filling: Combine the nectarines, blueberries, salt, and cinnamon in a large bowl, and toss until the fruit is well coated. Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
3. Make the topping: Combine the granola, oil, coconut, cinnamon, and salt in a large bowl, and stir well. Spoon the topping evenly over the filling; lightly press with your fingers until the fruit is covered and the dish is full.
4. Bake for about 40 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.

Tip: Use whatever stone fruits and berries you have on hand: Try substituting peaches for nectarines, and blackberries or raspberries for blueberries.