Looking for a quick summer dessert recipe? With a crispy, crumbly buttery almond flour and oat topping, this gluten-free and grain-free Nectarine Crisp is an easy and delicious way to use up that bounty of summer fruit.
Slice and peel the nectarines. Place in a bowl and then toss well with the lemon juice, sugar, cinnamon and corn (or arrowroot) starch to evenly coat. Then spoon the nectarines into a greased 9x9 baking dish.
Combine the flour, brown sugar, salt, oatmeal, nuts (if using) and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is thoroughly worked through into crumbly pea sized pieces. You may also use two forks or pastry blender. Sprinkle evenly and loosely on top of the nectarines.
Place crisp on a parchment paper or foil-lined baking sheet. Bake for 45-50 minutes or until the top is browned and you can see the juices bubbling. Rotate in the oven after 25 minutes to ensure even browning/cooking. Remove from oven and let stand for 5 minutes to cool slightly. Serve with ice-cream and/or fresh whipped cream.
Have leftovers? Store the crisp in the refrigerator and then reheat in a preheated 350 degrees F oven, covered with foil for about 20 minutes or until warmed through.
Tip: You can incorporate other fruits you may have on hand like peaches, pears, berries or apples.