Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Gluten Free Desserts

    Nectarine Crisp

    Published: Aug 25, 2023 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    This beautifully simple Gluten-Free Nectarine Crisp makes the most of summer's stone fruit! Add fresh rosemary for a lovely herbal touch.

    A plate of nectarine crisp on a floral background with a fork.

    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!
    Nectarine crisp on a plate

    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
    • Cinnamon
    • Fine sea salt
    • Butter
    • Nectarines
    • Blackberries
    • Rosemary

    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 9x13 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 ½ 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.
    Nectarine crisp and fresh rosemary on a plate

    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.

    Storage Options

    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.

    Prevent your screen from going dark

    Gluten-Free Nectarine Crisp

    Nicole Spiridakis
    This beautifully simple Gluten-Free Nectarine Crisp makes the most of summer's stone fruit! Add fresh rosemary for a lovely herbal touch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 76 kcal

    Ingredients
      

    • 1 cup/120 g gluten-free oat flour
    • 1 cup/80 g rolled oats
    • ¼ cup coconut sugar or brown sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • ½ cup cold unsalted butter or cold coconut oil
    • 5 nectarines (about 1 ½ lbs)
    • 1-2 cups ripe blackberries
    • 1-2 stalks fresh rosemary, leaves removed and finely chopped (optional)

    Instructions
     

    • Preheat oven to 350℉. Lightly butter a 9x13 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 ½ 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.

    Nutrition

    Calories: 76kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.001gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.002gSodium: 67mgPotassium: 140mgFiber: 2gSugar: 6gVitamin A: 236IUVitamin C: 2mgCalcium: 9mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Fruit

    • A scoop of vanilla ice cream melts into a bowl of gluten-free peach crisp.
      Gluten-Free Peach Crisp
    • Three slices of gluten free rhubarb banana bread on a plate.
      Gluten Free Rhubarb Banana Bread
    • A slice of berries and cream cake on a plate with a fork next to the cake.
      Gluten Free Berries and Cream Cake
    • A pan of gluten free strawberry rhubarb crisp with a spoon and a plate of crisp.
      Gluten Free Strawberry Rhubarb Crisp
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.