This beautifully simple Gluten-Free Nectarine Crisp makes the most of summer’s stone fruit! Add fresh rosemary for a lovely herbal touch.
Easy Nectarine Crisp Recipe
Late summer begs for simple fruit desserts and this nectarine crisp recipe is a total winner. A simple gluten-free crisp is loaded with gorgeous in-season produce and is perfect when served warm and topped with a big scoop of vanilla ice cream!
I paired blackberries from our blackberry bushes with white nectarines to make this nectarine crisp, but you could do any fruit of your choosing (see some ideas below). The gluten-free flour used in this recipe is oat flour, and I used an equal amount of rolled oats to give my crisp that lovely granola-adjacent texture and taste. A sprinkling of sliced almonds or coconut flakes in the topping would take it over the top.
I cook my crisp long enough so the fruits’ pectin acts as a natural binder and I don’t bother to use any arrowroot or cornstarch in the filling. It will set a bit more as it cools, too. I added a small amount of chopped rosemary from my backyard plant and it gave a gorgeous earthy-woodsy note to the fruit. This is a super simple, super yummy throw-together dessert!
Why You’ll Love This Gluten-Free Nectarine Crisp
I absolutely adore making simple crisps and crumbles – they’re so unfussy and make the best use of fresh fruit. This nectarine crisp is perfectly sweet and I love the pairing of blackberries with the nectarines – it’s so good! Here’s why you’ll love this nectarine crisp too:
- Not too sweet. You know I love a recipe that’s not overly sweet, and this recipe is a perfect example of how you can use the natural sweetness of fruit to keep the added sugar low (or even non-existent).
- Great use of seasonal fruit. You can make this recipe all year long, using the basic method and throwing in whatever fruit is in season.
- Easy. This is the easiest, throw-together crisp recipe I make!
What You’ll Need
Here’s a rundown of what you’ll need to make this gluten-free nectarine crisp recipe. You will find the full ingredient amounts and detailed instructions in the recipe card at the bottom of this post.
- Oat flour
- Rolled oats
- Coconut sugar
- Fine sea salt
How to Make Nectarine Crisp
If you’ve made crisp before, you know it’s super simple! Here’s how to make this recipe:
- Heat the oven and prepare the pan. Preheat oven to 350℉. Lightly butter a 9×13 baking dish.
- Make the topping. In a large bowl, stir together the oat flour, oats, coconut sugar, cinnamon, and salt. Cut the butter into 1-inch pieces and rub it into the flour mixture until it is well combined and the flour/oats become sticky and clumpy. Place the bowl in the fridge while you prepare the fruit.
- Prepare the fruit. Cut the nectarines into 1-inch pieces. I left the skin on. Place them in the dish and mix in with the blackberries. Add the chopped rosemary and stir lightly together so the fruit is evenly mixed. Drop the topping over the fruit and spread it out evenly.
- Bake the crisp. Place in the oven and bake until the fruit is bubbling and the topping is golden brown and crisp, about 45-50 minutes.
- Cool the crisp. Remove pan from oven and let cool for at least a 1/2 hour to let the fruit cool and set. I typically make my crisp several hours before I plan to serve it. I like to serve at room temperature but you could gently reheat it before serving.
Tips for Success
Here are a few tips and variations that will help you to make this crisp!
- Leave out the sugar. You probably could do away with the sugar altogether if your fruit is nicely ripe (and thus very sweet) enough. There’s already a small amount of sugar in this recipe, just a small amount to lightly sweeten the topping.
- Try a different sweetener. Use cane sugar or maple syrup in place of the coconut sugar.
- Add coconut or almonds. Throw in some unsweetened coconut flakes or sliced almonds into the topping.
- Use rolled oats. It’s important to use old-fashioned rolled oats in this recipe for the best texture. Instant oats will not perform the same way.
- Use any fruit you like. You can follow the recipe as written or use any fruit you like — peaches, plums, nectarines, raspberries, blackberries, blueberries — either solo or in combination with each other.
- Use frozen fruit. If needed, you can use frozen fruit in this recipe (especially if you want to bake in the winter months).
- Swap in gluten-free all-purpose flour. You can easily use gluten-free 1:1 baking flour in place of the oat flour if you prefer. Or try almond flour.
- Make this nectarine crisp dairy-free. To make this fruit crisp dairy-free, substitute your favorite non-dairy butter for the butter or use cold coconut oil.
Cover leftover fruit with foil and store it in the fridge for up to 5 days. It makes a wonderful morning snack eaten cold and straight from the fridge, or you can pop it back in the oven to warm it slightly before serving.
Gluten-Free Nectarine Crisp
- 1 cup/120 g gluten-free oat flour
- 1 cup/80 g rolled oats
- ¼ cup coconut sugar or brown sugar
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup cold unsalted butter or cold coconut oil
- 5 nectarines (about 1 1/2 lbs)
- 1-2 cups ripe blackberries
- 1-2 stalks fresh rosemary, leaves removed and finely chopped (optional)
- Preheat oven to 350℉. Lightly butter a 9×13 baking dish.
- In a large bowl, stir together the oat flour, oats, coconut sugar, cinnamon, and salt. Cut the butter into 1-inch pieces and rub it into the flour mixture until it is well combined and the flour/oats become sticky and clumpy. Place bowl in fridge while you prepare the fruit.
- Cut the nectarines into 1-inch pieces. I left the skin on. Place them in the dish and mix in with the blackberries. Add the chopped rosemary and stir lightly together so the fruit is evenly mixed. Drop the topping over the fruit and spread it out evenly.
- Place in the oven and bake until the fruit is bubbling and the topping is golden brown and crisp, about 45-50 minutes.
- Remove pan from oven and let cool for at least a 1/2 hour to let the fruit cool and set. I typically make my crisp several hours before I plan to serve it. I like to serve at room temperature but you could gently reheat before serving. Crisp will keep, covered, at room temperature for two days or five days in the fridge.