Gluten Free Strawberry Nectarine Crisp
GLUTEN FREE STRAWBERRY NECTARINE CRISP😍
Savoring every last drop of summer with this Strawberry Nectarine Crisp, deserving of a spot on your Labor Day Menu. Not only is it insanely easy to make (basically stirring ingredients and popping in the oven), but the combo of strawberries and nectarines is a happy accident I now want all year long. You’re gonna love this one so much, you won’t even tell it’s healthified ;)
Serves 4-5.
Ingredients:
For the Strawberry Nectarine Filling:
1½ cup chopped strawberries
1½ cup chopped nectarines or mangoes
1 tbsp arrowroot starch
1 tbsp maple syrup
1 tsp fresh lemon juice
Small pinch of salt
For the Strawberry Nectarine Crisp:
¾ cup rolled oats
¼ cup almond flour
¼ cup chopped pecans
¼ cup packed brown sugar (or coconut sugar for paleo)
3 tbsps coconut oil (or butter for non-paleo)
¼ tsp ground cinnamon
⅛ tsp salt
Ice cream, whipped cream, or whipped coconut cream for topping
Directions:
For the Gluten Free Strawberry Nectarine Crisp:
Preheat the oven to 350 degrees.
In a small bowl, mix together your strawberries, nectarines, arrowroot, maple syrup, lemon juice, and salt until well combined.
Place 4 6oz ramekins on a baking sheet and spoon the fruit mixture evenly into the ramekins. You can also do this in a pie dish.
In a separate bowl, mix together the oats, almond flour, pecans, brown sugar, coconut oil, cinnamon and salt until the mixture resembles a slightly wet crumble.
Divide the crumb topping among the ramekins and bake at 350 for 25 minutes.
Serve with ice cream, whipped cream, or whipped coconut cream and enjoy!