Lighter Nectarine Crisp, Gluten-free, Dairy-free
This lighter nectarine crisp is a satisfying summer crisp where warm nectarines are topped in a rolled oats and almond flour topping and baked until the fruit is bubbling and the top is crispy.
We can not get enough of this stone fruit crisp! It is bursting in nectarine flavor and is baked to perfection. The warm baked nectarines are topped in a satisfying rolled oats and almond flour crisp. It basically tastes like a nectarine pie topped in a satisfying oatmeal cookie and we are here for it!
If you love stone fruit desserts, try our apricot tart, gluten-free nectarine tart or our nectarine banana cake.
Why this recipe works
- It is made with healthier ingredients like almond flour instead of white flour, coconut sugar instead of white sugar, and olive oil instead of butter.
- It is naturally gluten-free, dairy-free, and Vegan.
- It is allergy friendly. There is no soy, peanuts, gluten or dairy in this recipe.
- It is satisfying!! It is a wonderful way to use up summer nectarines.
Recipe ingredients
- Nectarines– fresh ripe nectarines work best in this recipe.
- Lemon juice– you only need a little but this is sprinkled on the nectarines before baking.
- Coconut sugar– this sugar has a lower glycemic index than other sugars.
- Almond flour– blanched almond flour is more refined and better to use in baking recipes.
- Rolled Oats– make sure your rolled oats are certified gluten-free to avoid cross contamination.
- Cinnamon– we like Ceylon cinnamon because it has nice flavor.
- Nutmeg– this adds a nice taste to the topping.
- Olive oil– any good quality olive oil works here to replace butter.
- Maple syrup– make sure to use 100% maple syrup.
Additions/ Substitutions
- Instead of nectarines, you can use peaches. You can also use half peaches, half nectarines.
- This peach blueberry crisp by Cook Eat Well is a yummy recipe using summer peaches.
- Instead of almond flour, you can use cashew flour or gluten-free flour.
- You can omit the nutmeg if you don’t like that flavor.
- Instead of maple syrup, you can use honey.
Step by step instructions:
Step 1: Peel the nectarines.
- The easiest way to peel them is to put them into boiling water for 30-45 seconds. Then the peels literally fall right off!
- We find that the fruit softens using this technique and thus it cooks much faster.
Step 2: Add the cubed nectarines into your baking dish. Mix them with a little coconut sugar and lemon juice.
Step 3: Make the crisp topping. First mix coconut sugar, almond flour, rolled oats, cinnamon and nutmeg together in a large bowl. Then, mix some maple sugar and olive oil ( or coconut oil ) together and pour it on top of the rolled oats mixture.
Step 4: Pour the rolled oats mixture on top of the fruit and pat it down with a spatula. Then bake it!
Recipe FAQs
How do you store this crisp?Cover the baking dish with aluminum foil and place in the fridge. Store in the fridge for 3-5 days.
How do you serve it?Serve with ice-cream, whipped cream, or on it’s own. You can have it for breakfast, dessert or snack.
Can you make it in advance?Yes! Follow all the steps up to the baking step and keep in the fridge until you are ready to bake it.
Prep 12 minutesCook 30 minutesTotal 45 minutesMakes 6
Ingredients
Filling ingredients:
- 6 nectarines, peeled and cubed
- 2 Tablespoons lemon juice
- 1 Tablespoon coconut sugar
Crisp topping ingredients:
- 1/4 cup coconut sugar
- 1 cup almond flour
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2/3 cups olive oil, or melted coconut oil
- 2 Tablespoons maple syrup
Method
- Preheat oven to 375º F. Grease the bottom and sides of a 10 x 10 inch square or circle pan.
How to peel nectarines:
- Boil water in a large pot. Put 2-3 nectarines into the pot at a time and let them sit in the boiling water for 30-45 seconds. Remove from the pan and let cool for a few minutes. Start cutting the fruit. You’ll notice the skin starts peeling off easily. Remove the skin.
Nectarine Crisp instructions:
- Put the cubed nectarines into a pan. Add lemon juice and 1 Tbs coconut sugar and mix.
- Then make the crisp topping. In a medium bowl, add the coconut sugar, almond flour, gluten free rolled oats, ground cinnamon, and ground nutmeg. Mix.
- In a smaller bowl, mix the oil with the maple syrup, and then pour it on top of the dry rolled oat mixture. Mix well until all of the topping is wet. Evenly distribute the topping on top of the fruit. Press down with a spatula.
- Bake for 25-30 mins, until top is golden and fruit is bubbling out the sides.
Notes
- Instead of nectarines, you can use peaches. You can also use half peaches, half nectarines.
- Instead of almond flour, you can use cashew flour or gluten-free flour.
- You can omit the nutmeg i f you don’t like that flavor.
- Instead of maple syrup, you can use honey.
