Recipe: Nectarine crisps (gluten-free, grain-free)

One of the best things about the summer season is the amazing amount of fresh fruit available. There are strawberries, blackberries, blueberries, watermelons, peaches and one of my absolute favorites – the nectarine! Juicy, sweet and slightly tart, there’s nothing better than a perfectly ripe nectarine on a hot summer day. Wonderful as a healthy snack on its own or sliced ​​into salads, the nectarine is just damn delicious. But have you ever found yourself with an abundance of nectarines and looking for a new and creative way to use them? We thought, why not bake them into a healthy version of a crumbly, buttery crisp? That’s how we did it!

Nectarine crisp recipe

First step: We started by slicing all our nectarines and removing the pits. If you’re wondering how to properly cut up a nectarine or other stone fruits (peaches, plums, apricots, etc.) without chopping them up, check out this article on How to pit apricots, plums, nectarines and other stone fruits like a chef.

Second step: Then we measured the dry ingredients into a bowl, mixed them together and then cut in small pieces of cold butter to create the crisp or crumble. Is there a difference? Call it what you like at the end of the day, it’s delicious. We decided to make this Nectarine Crisp gluten free by using a combination of blanched almond flour, oats, brown sugar and pecans for a little extra crunch and nutty goodness. If you don’t have pecans, you can always substitute almonds or walnuts. For those with nut allergies, you can skip them altogether.

Nectarine Crumble Recipe |  www.onbetterliving.com

Third step: Toss the cut nectarine slices with a little sugar, cinnamon and lemon juice. A few splashes of vanilla extract and then the nectarines are poured into a dish for baking. We used these mini cast iron serving dish smeared with butter because they are adorable. If you decide to bake these in smaller, individual sized baking pans, the baking time will be much shorter.

Nectarine Crumble Recipes |  www.onbetterliving.com

The nectarine crisp was baked for approximately 30 minutes at 350 degrees. You know it’s done when the top is a nice toasty brown and some of the baked fruit is bubbling around the sides. Almond flour tends to toast quickly and can burn easily. Be sure to bake it on the middle rack of your oven and, as always, keep an eye on it. If it starts to brown but you feel the fruit is not quite ready, cover it with foil and continue baking.
Nectarine Crisp Recipe |  www.onbetterliving.com

nectarine crisp recipe

This gluten-free and grain-free nectarine crisp is a delicious twist on the classic crisp, while using healthy and hearty ingredients. Tons of summer flavor without all the guilt. Don’t have enough nectarines? Try adding peaches, plums or berries. Instead of almond flour, you can always substitute regular wheat flour, cassava flour or a gluten-free mixture in a ratio of 1:1.

Get the recipe!

Nectarine Crisp Recipe |  www.onbetterliving.com

Summer Dessert Recipe: Nectarine Crisp

Looking for a quick summer dessert recipe? With a crunchy, crumbly buttery almond flour and oat topping, this gluten-free and grain-free Nectarine Crisp is an easy and delicious way to use up that bounty of summer fruit.

Preparation time 15 mine

Cooking time 45 mine

Total time 1 Sir 5 mine

Route Dessert

Kitchen American

ingredients

Filling ingredients

  • 3-4 lbs nectarines, cut 1/2 inch
  • 1/8 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoonfuls cinnamon optional
  • 2 teaspoonfuls arrowroot starch (or cornstarch)

Topping ingredients

  • 1 cup quick cooking oats (not instant)
  • 1 cup almond flour
  • 3/4 cup brown sugar
  • 1/2 cup butter (1 stick) cold and cut into pieces
  • 1/2 teaspoonful salt (omit if using salted butter)
  • 1/2 cup pecans or walnuts, chopped

GUIDANCE

Preparation of the fruit

  • Cut and peel the nectarines. Place in a bowl and then mix well with lemon juice, sugar, cinnamon and cornstarch (or arrowroot starch) until smooth. Then pour the nectarines into a greased 9×9 baking pan.

Make the crispy topping (can be made a day in advance)

  • Place the flour, brown sugar, salt, oatmeal, nuts (if using) and the cold cubed butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is incorporated into crumbly pea-sized pieces. You can also use two forks or a pastry blender. Sprinkle evenly and loosely on top of the nectarines.

Baking and serving the crisp

  • Place crisps on a baking sheet or baking sheet lined with foil. Bake for 45-50 minutes or until the top is browned and you can see the juices bubbling. Turn in the oven after 25 minutes to ensure even browning/cooking. Remove from the oven and leave for 5 minutes to cool slightly. Serve with ice cream and/or fresh whipped cream. Do you have leftovers? Store the crisp in the refrigerator, then reheat in a preheated 350 degree F oven, covered with foil, for about 20 minutes or until heated through.

Notes

Tip: You can incorporate other fruits you may have on hand, such as peaches, pears, berries or apples.

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