I do my fair share of blueberry-by-the-handful and peach-over-the-sink eating, but once I’ve gotten my immediate fill, I turn to heat, and its power to raise these fruits to new heights. I love pie as much as the next girl, but pie requires advanced planning. Crisps, on the other hand, are simple and can be banged together in minutes. <br /> <br />If you don’t have vanilla powder, use one scraped vanilla bean. (Or, skip the vanilla in favor of cinnamon, nutmeg, or cardamom.) And feel free to use the stone fruits and berries you have on hand: raspberries, apricots, nectarines, blackberries, currents, and cherries would all work well. If you don’t have coconut flour, you can use all regular. Conversely, if you are gluten free, stick with the coconut flour. Personally, I like the mix of the two, which yields a quiet coconut flavor that plays well with fruit. <br /> <br />Serve with ice cream, cream, yogurt, or as it is. I love it cold for breakfast the next morning.

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