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!