R E C I P E:
Filling:
8 ripe nectarines pitted and sliced
1 pint fresh blueberries (washed)
1/4 cup Dillon’s Grenadine
1/4 cup Dona Chai
1/4 cup flour
Couple pinches sea salt
Topping:
1/2 bag Bayfield Provisions Granola (choose your favourite)
-Butter a baking dish
-Preheat oven to 350 degrees
In a bowl, toss all the items to make the filling and pour into the buttered baking dish. We used our Emile Henry Deep Flan dish.
Top with 1/2 bag of our favourite Bayfield Provisions granola.
Bake at 350 for 40-45 minutes. Let sit for 15 minutes before serving.
Serve in a pretty bowl and top with a scoop of vanilla ice cream and drizzle with honey.