One of the best things about summer is the abundance of fresh fruit. Strawberries, blackberries, blueberries, watermelon, peaches, and one of my favorites, nectarines! Juicy, sweet, and slightly tart, nectarines are perfect on a hot summer day, and there’s nothing better than a perfectly ripe nectarine. Whether you eat them on their own as a healthy snack or slice them into a salad, nectarines are simply delicious. But with so many nectarines on the go, are you looking for new and creative ways to use them? We thought, why not bake them into a healthy version of our crunchy, buttery nectarine crisp. Plus, they’re gluten-free and grain-free. Here’s how!
Nectarine Crisp Recipe
Step 1: We started by cutting all the nectarines into pieces and removing the seeds. If you are wondering how to properly cut nectarines or other stone fruits (peaches, plums, apricots, etc.) without cutting them into pieces, check out this article. How to Remove Pitlets from Apricots, Plums, Peaches and Other Stone Fruits Like a Chef.
Second step: Next we mixed the dry ingredients in a bowl and then cut the cold butter into small pieces to make a crunch or crumble. Does it make a difference? At the end of the day, call it whatever you want. It’s delicious. We decided to make this nectarine crisp gluten free by combining blanched almond flour, oats, brown sugar, and pecans. This adds a little crunch and nutty flavor. If you don’t have pecans, you can substitute almonds or walnuts. If you have a nut allergy, you can leave them out altogether.
Third step: Mix the cut nectarine pieces with a little sugar, cinnamon, and lemon juice. Add a few drops of vanilla extract and scoop the nectarines onto a plate and bake. We used this. Mini Cast Iron Serving Plate They are so cute when they are greased with butter. If you decide to bake these nectarines in smaller, individual sized baking dishes, the baking time will be much shorter.
The nectarine crisps were baked at 350 degrees for about 30 minutes. They are done when the top is nicely toasted and the baked fruit is bubbling up the sides. Almond flour tends to toast quickly and can burn easily. Bake on the middle rack of the oven and keep an eye on it. If it starts to brown but you think the fruit is not done yet, cover with foil and continue baking.
These gluten-free, grain-free nectarine crisps are a delicious twist on the classic crisp, but with healthy, hearty ingredients. Enjoy the flavors of summer without the guilt. Can’t get enough nectarines? Try adding peaches, plums, or berries. You can also substitute 1:1 of the almond flour for regular flour, cassava flour, or a gluten-free blend.
Learn how to cook!
Nectarine Crisp (Gluten Free, Grain Free)
Looking for a quick summer dessert recipe? These gluten-free, grain-free nectarine crisps with a crunchy, crumbly butter almond flour and oat topping are an easy and delicious way to consume the bounty of summer fruits.
ingredient
Filling material
- 3-4 pound Nectarine, cut into 1/2 inch pieces
- 1/8 cup sugar
- 1 big spoon Lemon juice
- 2 teaspoon cinnamon optional
- 2 teaspoon Arrowroot starch (or corn starch)
Topping Ingredients
- 1 cup Instant Oatmeal (not instant oatmeal)
- 1 cup Almond flour
- 3/4 cup Brown sugar
- 1/2 cup Cool the butter (1 stick) and chop it into small pieces.
- 1/2 teaspoon Salt (omit if using salted butter)
- 1/2 cup Pecans or walnuts, chopped
map
Fruit preparation
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Slice and peel the nectarines. Place them in a bowl and mix well with the lemon juice, sugar, cinnamon, and corn (or arrowroot) starch until evenly coated. Then spoon the nectarines into a greased 9×9 baking dish.
Make the Crispy Topping (can be made a day ahead)
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Place the flour, brown sugar, salt, oatmeal, nuts (if using), and cold cubed butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is completely broken into pea-sized pieces. You can also use two forks or a pastry blender. Sprinkle evenly and loosely over the nectarines.
Bake and serve the crisps
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Place on a baking sheet lined with parchment or foil until crisp. Bake for 45-50 minutes, or until the top is golden brown and you can see the juices bubbling. Rotate the oven after 25 minutes to ensure even browning and cooking. Remove from the oven and let cool for 5 minutes to cool slightly. Serve with ice cream and/or fresh whipped cream. Have any leftovers? Store the crisps in the refrigerator, then cover with foil and reheat in a preheated 350 degree F oven for about 20 minutes or until heated through.
Note
tip: You can also add other fruits you have at home, such as peaches, pears, berries, or apples.
