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!