Gluten Free Nectarine Crisp

This nectarine version of my gluten free peach crisp recipe stars, of course, nectarines! Late summer begs for simple fruit desserts, and this juicy, buttery crisp is a total winner. I love any fruit crisp any time of year, but especially when it's loaded with gorgeous in-season produce, served warm, and topped with a big scoop of vanilla ice cream!

The gluten-free flour used in this recipe is oat flour, but you could use any gluten-free single-origin flour or an all-purpose blend like my homemade gluten free flour blend if you prefer. I kept it simple with rolled oats, and a sprinkling of sliced almonds or coconut flakes in the topping would make it even more memorable. I also added a small amount of chopped rosemary from my backyard plant for a gorgeous earthy-woodsy note. This is a super simple, super yummy throw-together dessert!

Fruit Crisps are the Best!

I absolutely adore making simple crisps and crumbles - they're so unfussy and make the best use of fresh fruit. I rely on them all summer long when I need a quick yet delicious dessert option (tip: keep a stash of vanilla ice cream in the freezer so that you always have it to add to a warm bowl of crisp). Here's why you'll love this particular crisp recipe:

• Not too sweet. 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 lower. You can reduce the amount called for even more if you like, depending on the sweetness of the fruit.
• Easy. Like all my crisp recipes, from gluten free blackberry crisp to gluten free cherry crisp, you will not need much time to prep this recipe. Meaning you can get back to enjoying that sunny summer day outside.
• Versatile. Low on nectarines? No worries - you can bulk up the filling with other stone fruit (peaches and apricots are great choices) or berries if needed. Play around with the spices, go dairy-free ... this is a very adaptable recipe.

Ingredients Needed

Here's a rundown of everything that goes into this crisp. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Oats - I love old-fashioned rolled oats in crisp toppings - they add a wonderful texture that toasts up beautifully (like in a gluten-free granola). In a pinch, you can use instant oats.
• Oat flour - Easily learn how to make oat flour or use store-bought oat flour (certified gluten-free if needed). Swap brown rice flour or sorghum flour if you don't have oat flour.
• Brown sugar - Light or dark brown sugar is fine in both the topping and the filling. I used dark brown sugar here.
• Spices - Ground cinnamon adds warmth.
• Salt - I used fine sea salt, and table salt is also fine.
• Butter - Unsalted, melted butter holds the topping together.
• Peaches - I used about 5 pounds of nectarines. I didn't peel them (though you can if you want), but I did give them a good wash before prepping them.
• Arrowroot starch - This gluten-free starch helps bind the filling. If you don't have arrowroot, use cornstarch.
• Rosemary - I love a bit of rosemary for a special touch in the filling. Feel free to leave it out.

Variation Ideas

• Add nuts - Fold sliced almonds into the topping, or scatter 1 cup chopped pecans over the filling before adding the topping.
• Blackberries - More often than not, I throw in a cup or two of the blackberries we've picked from the wild bushes that line our street. The combo of nectarines and blackberries is utterly heavenly.
• Vanilla or almond extract - Boost the flavor by stirring in 1 teaspoon of pure vanilla extract or ½ teaspoon of almond extract, or a combination, into the filling.
• Other spices - I use cinnamon here, and ground ginger would also be nice. For a spicier kick, grate in some fresh ginger.
• Lemon zest and juice - For a bright note of citrus, grate the zest of 1 lemon into the topping ingredients, and squeeze the juice into the filling.

Serving Options

• Ice cream: Top warm bowls of crisp with vanilla ice cream for the ultimate summer treat.
• Whipped cream: I also like a dollop of whipped cream on top of servings of crisp.
• With yogurt: Enjoy crisp for breakfast warm or cold, with plain or vanilla yogurt, or try tart Greek yogurt.
• Any temperature: Crisp is great warm, at room temperature, or even straight out of the fridge.

How to Store and Reheat

• Counter - Cover the crisp with plastic or foil and keep it on the counter for up to 2 days.
• Fridge - Place leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, place it in a preheated 350˚F oven, and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it up in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat it in the microwave to heat in 30-second increments until warm.