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blackberry and nectarine crisp

I was inspired by Irvin Lin's Nectarine Blackberry Open Faced Pie.  I really liked the idea of the flavors he put together, but I admit I am not that fond of pie.  I eat it.  I enjoy it.  But i do prefer a crisp or slump to pie or cobbler.  I decided to use the fruit combination of nectarine and blackberry in a crisp.  It was quite delightful.

blackberry nectarine crisp

Note:  to use regular wheat flour, use 1 cup in place of all the flours

10 ounces frozen blackberries

5 small nectarines (I also had a peach in here because it needed to be used)

a bit of sugar if the fruit is tart, up to 1/2 cup

1/2 cup butter

3/4 cup brown sugar

1/2 cup almond flour

1/2 cup arrowroot flour

1/2 cup teff flour

1/2 cup millet flour

2 teaspoons cinnamon 

Preheat oven to 350 degrees Fahrenheit.

In an 8 inch square pan, put the blackberries.  Sprinkle with sugar.  Cut up the nectarines and put on top.  Sprinkle with sugar if tart.

Cream the butter and brown sugar together in another bowl.  Mix in the flours and cinnamon.  Spread over the fruit.

Put in the oven and bake for 45 minutes.

This was quite juicy when it came straight out of the oven so you may wish to let it cool a bit.  This would be very good with vanilla ice cream but we chose not to eat it that way.  Just a spoon.  

It was nice at room temperature today for lunch too.

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