One of the joys of summer is the incredible abundance of fresh fruit: strawberries, blackberries, blueberries, watermelon, peaches, and my favorite, nectarines. Juicy, sweet, and slightly tart, perfectly ripe nectarines are the perfect treat for a hot summer day. Great as a healthy snack, eaten whole or sliced ​​into a salad, nectarines are just delicious. But have a ton of nectarines and are looking for new and creative ways to use them? We thought it would be fun to bake up a healthy version of crumbly, buttery nectarine crisps that are also gluten-free and grain-free. Here’s how!
Nectarine Crisp Recipe
First step: First, we sliced ​​the nectarines and removed the seeds. If you want to know how to properly cut nectarines and other stone fruits (like peaches, plums, and apricots) without chopping them into small pieces, check out this article. How to Pit Apricots, Plums, Nectarines, and Other Stone Fruits Like a Chef.
Step 2: Then we measured out the dry ingredients in a bowl, mixed them together, cut the cold butter into small pieces, and created a crisp or crumble. Is there a difference? Call it what you like. After all, it’s delicious. We decided to make this nectarine crisp gluten free. We made it with a combination of almond flour, oats, brown sugar, and pecans to add a little crunch and nutty goodness. If you don’t have pecans, you can substitute almonds or walnuts. If you have a nut allergy, you can omit the nuts altogether.
Third step: Mix nectarine slices with a little sugar, cinnamon, and lemon juice. Add a few drops of vanilla extract and spoon the nectarines onto plates before baking. These are the ones we used. Mini Cast Iron Serving Dish I brushed them with butter because it looked so pretty.If you bake these nectarine crisps 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 golden brown and some of the baked fruit starts to bubble on the sides. Almond flour has a tendency to burn quickly and is prone to scorching. Bake on the middle rack of the oven and keep an eye on them at all times. If they start to brown but the fruit doesn’t seem to be fully cooked yet, cover with foil and continue to bake.
This gluten-free, grain-free nectarine crisp is a delicious twist on the classic crisp, made with healthy, nutritious ingredients. It’s full of summer flavor without the guilt. If you’re short on nectarines, try adding peaches, plums or berries. You can also substitute regular wheat flour, cassava flour or a gluten-free blend in a 1:1 ratio in place of the almond flour.
Get the recipe!
Nectarine Crisp (gluten-free, grain-free)
Looking for an easy summer dessert recipe? Featuring a crunchy, crumbly, buttery almond flour and oat topping, this gluten-free, grain-free Nectarine Crisp is an easy and delicious way to use up all that summer fruit.
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Ingredients for the filling
- 3-4 lb Nectarines, sliced ​​into 1/2 inch pieces
- 1/8 cup sugar
- 1 Tablespoon Lemon juice
- 2 Teaspoon cinnamon option
- 2 Teaspoon Arrowroot starch (or cornstarch)
Topping Ingredients
- 1 cup Quick Cooking Oatmeal (not instant)
- 1 cup Almond flour
- 3/4 cup Brown sugar
- 1/2 cup 1 stick of butter, chilled and cubed
- 1/2 Teaspoon Salt (omit if using salted butter)
- 1/2 cup Pecans or walnuts (chopped)
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Fruit preparation
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Slice and peel the nectarines. Place them in a bowl and mix with the lemon juice, sugar, cinnamon, and cornstarch (or arrowroot starch) until well combined. Then spoon the nectarines into a greased 9×9 baking dish.
Make the crisp topping (can be made the day before)
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In the bowl of an electric mixer fitted with the paddle attachment, add the flour, brown sugar, salt, oats, nuts (if using), and cold cubed butter. Mix on low speed until the butter breaks down into pea-sized crumbs. You can also use 2 forks or a pastry blender. Loosely scatter evenly over the nectarines.
Bake and serve the crisps
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Place the crisps on a baking sheet lined with parchment paper or aluminium foil. Bake for 45-50 minutes or until the tops are browned and you can see the juices bubbling. Rotate after 25 minutes to ensure they are evenly browned and cooked through. Remove from the oven and leave for 5 minutes to cool slightly. Serve with ice cream or fresh whipped cream. Got leftovers? Store them in the fridge and reheat in a preheated 350 degree F oven covered with foil for about 20 minutes or until warmed through.
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Tips: You can also incorporate other fruits that you have on hand, such as peaches, pears, berries, and apples.
Source: Better Living – onbetterliving.com
