Our favorite Gluten-free Summer Crisp
This is the Best Summer Crisp! It is full of blueberries, raspberries, nectarines, peaches and apples. Not only is it refined-sugar free, gluten-free, flour-free, and dairy-free, but its SO satisfying
This is one of our “best of” recipes, one of our secret recipes that we finally perfected and that we just had to share! This is our favorite summer crisp that we have made and it is refined-sugar free, gluten-free, refined flour-free, and dairy-free.
On top of being absolutely satisfying, this crisp is beautiful. It is so bright and colorful, it just brings a smile to our face just looking at it. We mean, who doesn’t love eating a naturally pink dessert?
Why this recipe works
- It is a healthier “crisp” option full of summer fruit.
- It uses healthier ingredients like almond flour, coconut oil, and maple syrup.
- It is dairy-free and gluten-free.
- There is no refined sugars or flours.
- It is melt-in-your-mouth satisfying.
Recipe ingredients
- Strawberries
- Raspberries
- Honey
- Apple
- Nectarine
- Peaches
- Blueberries
- Rolled Oats
- Almond flour
- Cinnamon
- Vanilla
- Maple syrup
- Coconut oil
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use honey.
- Instead of coconut oil, you can use olive oil.
- You can use nectarines in the place of peaches and vice-versa.
Step by step instructions
Step 1
Step 1: Make the jam. Cook the strawberries and raspberries in a pan with the honey and water.
Put the diced apples, nectarines, peaches and blueberries into the pan and top with the fruit jam.
Step 2
Step 2: Make the crisp topping.
Then top the fruit in the topping and bake.
How to serve
- By itself.
- With ice-cream.
- With coconut cream.
- With whipped cream.
How to store
- Cover the pan and put into the fridge for up to 4 days.
If you want another summer dessert option, try our s’more rice krispies treats.
Prep 10 minutesCook 30 minutesTotal 30 minutesMakes 6
Ingredients
For the jam
- 1 pound (16 ounces) strawberries, sliced
- 6 ounces raspberries
- 1 Tbs honey
- 1 Tbs water
For the crisp
- 1 apple,, diced
- 1 nectarine,, diced
- 2 peaches,, diced
- ½ cup blueberries
- 2 cups gluten free rolled oats
- 1 cup almond flour
- 1.5 tsp cinnamon
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/3 cup coconut oil,, melted
Method
- Preheat the oven to 375 degrees. Grease an 8 in x 8 in pan. (make sure it can hold 2 quarts, we used a Pyrex glass pan ).
- Make the jam. Put 1 pound of sliced strawberries, 6 ounces of raspberries, 1 Tbs honey, and 1 Tbs water in pot. Cook them over medium heat for 10 minutes, mixing every so often.
- Put the diced apples, nectarines, peaches and blueberries into a greased 8 in x 8 in pan. Mix the fruit together. Top the fruit in the jam and mix until all the fruit is covered in the jam.
- In a medium bowl, mix the 2 cups oatmeal, 1 cup almond flour, and 1.5 tsp cinnamon together.
- In a small bowl, mix the 1 tsp vanilla, 1/3 cup maple syrup, and 1/3 cup melted coconut oil together. Then, pour this mixture into the oatmeal mixture and mix well.
- Take the oatmeal topping mixture and evenly distribute it on top of the fruit in the pan. Pat the topping down.
- Bake for 30 minutes, or until the oatmeal top is golden and has hardened.
