Description
A delicious and healthy nectarine crisp that is gluten-free, dairy-free, and vegan, perfect for any occasion.
Ingredients
Scale
- 6 (about 1 kg) nectarines, peeled and cubed
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (12 g) coconut sugar
- 1/4 cup (50 g) coconut sugar
- 1 cup (96 g) almond flour
- 2 cups (160 g) rolled oats
- 11/2 teaspoon (2 g) cinnamon
- 1/41/2 teaspoon (1 g) nutmeg
- 2/3 cup (160 ml) olive oil or melted coconut oil
- 2 tablespoons (30 ml) maple syrup
Instructions
- Prep Your Nectarines: Start by slicing your nectarines and removing the pits. You want those slices to be a nice juicy size that is perfect for baking. If they are too mushy, your crisp will end up a soggy mess. Place the slices in a bowl so you can easily mix them with the other ingredients later.
- Mix Oat Topping: Whip up your oat topping in a separate bowl. It should feel crumbly and slightly sticky when you mix in the coconut sugar and any other goodies. This texture is key to getting that satisfying crisp on top. Just be careful not to over-mix or you will lose that crunchy vibe.
- Combine Fruit and Topping: Gently layer your nectarines in a baking dish and sprinkle the oat mixture over the top. It should look like a cozy blanket over your fruit, but do not press it down too hard. This keeps your topping nice and flaky. If it is uneven, some parts might burn while others stay raw.
- Bake & Watch Closely: Bake your dish until the fruit is bubbly and the topping is golden. You will want to keep an eye on it, as everyone’s oven can behave differently. If you notice the topping darkening too fast, just cover it with some foil to avoid a burnt mess.
- Let It Cool: Once it is out of the oven, give your crisp a few minutes to cool down. This helps the juices settle and makes it easier to serve. If you dig in right away, it may fall apart and lose that beautiful layered effect. No one wants a fruity pile on their plate!
Notes
- Storage Tips: Cover the baking dish with aluminum foil and refrigerate for 3-5 days.
- Expert Tips: If you are finding the topping soggy, spreading it out evenly and pressing it down lightly before baking can help achieve that crispiness.
- For nectarines that hold their shape, make sure they are ripe but still firm, avoiding any overly soft ones that can turn mushy.
- When baking, covering your dish with foil can prevent the topping from burning while giving the fruit time to cook through.
- If peeling nectarines feels tricky, a quick boil for 30-45 seconds can make the skin slide right off with ease.
- For a gluten-free option, always opt for certified gluten-free rolled oats to avoid any cross-contamination issues.
- Reheat in the oven at 350 degrees F for about 10-15 minutes or until warmed through.
- Top with vanilla ice cream, serve with whipped coconut cream, or pair with yogurt for breakfast.
- You can add blueberries or raspberries for extra fruit flavor. Mix in chopped nuts for added crunch. Use different spices like ginger or allspice for a flavor twist.
- Use ripe but firm nectarines for better texture. Substitute nectarines with peaches or a mix of peaches and nectarines. Almond flour can be substituted with cashew flour or gluten-free flour. Maple syrup can be swapped with honey.
Nutrition
- Calories: 524
- Sugar: 22g
- Sodium: 38mg
- Fat: 35g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: null