Go Back
–+ servings
Karen's Nectarine & Blueberry Almond Crisp - Gluten Free
Print Recipe
No ratings yet

Karen's Nectarine & Blueberry Almond Crisp - Gluten Free

White and Yellow Nectarines team with Blueberries for a must-make Summer Dessert with an Oat & Almond Streusel Crisp Topping
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Gluten Free Nectarine Fruit & Blueberry Crisp, Nectarine Fruit & Blueberry Almond Crisp - Gluten Free, Nectarine Fruit & Blueberry Crisp
Servings: 12
Author: Karen Sheer a zest for life

Equipment

  • 9" deep dish pie pan or 9" x 9" pan

Ingredients

Fruit Filling:

  • 3 medium nectarines ripe
  • 3 medium white nectarines ripe
  • 1 cup fresh blueberries
  • 1/2 cup pure cane sugar
  • 2 tablespoons cornstarch
  • 1 big pinch sea salt

Almond Crisp Topping:

  • 1/3 cup natural almonds lightly toasted, medium chop
  • 1/2 cup rolled oats
  • 3/4 cup gluten free flour blend
  • 1/3 cup light brown sugar
  • 2 tablespoons pure cane sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pure almond extract
  • 6 tablespoons unsalted butter cold, I use organic

Instructions

Make Almond Crisp Topping:

  • Lightly toast almonds, set aside. Add next 7 ingredients to a medium sized bowl (oats through sea salt.)
    Cut cold butter into small 1/2 inch cubes, add to the bowl with the almond extract and toasted, chopped nuts.
  • Combine the ingredients with a fork, or use your hands quickly to bring the topping together. Refrigerate as you prepare the fruit. I like to refrigerate, so the topping is cold and stays crisped when baked. 
  • Preheat the oven to 375 degrees. (Or use "connection-bake" 350 degrees.)

Fruit Filling:

  • Clean and dry all fruit. Pit the nectarines, cut them into large 1 inch pieces, add to a large bowl. Add blueberries, sugar, cornstarch and sea salt. Gently mix all together.
    Place the fruit into the pan.
  • Add the Almond Crisp topping evenly on top, using your fingers to pinch it together, and add in chunks - will cover the fruit entirely.
  • Place the pan on a rimmed cookie sheet and bake until just golden on top and the fruit underneath is bubbling well, about 40 - 45 minutes.
    Cool and serve.

Notes

The recipe can be made in a shallower 8" x 10" pan. The crisp will bake 10 minutes quicker. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
 

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 142mg | Potassium: 156mg | Fiber: 3g | Sugar: 24g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg