1-2stalksfresh rosemary, leaves removed and finely chopped (optional)
Instructions
Preheat oven to 350℉. Lightly butter a 9x13 baking dish.
In a large bowl, stir together the oat flour, oats, coconut sugar, cinnamon, and salt. Cut the butter into 1-inch pieces and rub it into the flour mixture until it is well combined and the flour/oats become sticky and clumpy. Place bowl in fridge while you prepare the fruit.
Cut the nectarines into 1-inch pieces. I left the skin on. Place them in the dish and mix in with the blackberries. Add the chopped rosemary and stir lightly together so the fruit is evenly mixed. Drop the topping over the fruit and spread it out evenly.
Place in the oven and bake until the fruit is bubbling and the topping is golden brown and crisp, about 45-50 minutes.
Remove pan from oven and let cool for at least a 1/2 hour to let the fruit cool and set. I typically make my crisp several hours before I plan to serve it. I like to serve at room temperature but you could gently reheat before serving. Crisp will keep, covered, at room temperature for two days or five days in the fridge.