Recipe: Nectarine-Raspberry Crisp with Quinoa Topping (Gluten-Free)

Crisps are one of the best summer desserts. They come together in minutes and can then be left alone to bake — no need to be exact about the timing, just bake until fragrant, golden and bubbling. With crisps, you get everything a pie has to offer in much less time and without any risk of a soggy crust.

Sweet and juicy nectarines and tart raspberries are a winning combination that need no additional sweetener when paired with this tasty gluten- and dairy-free almond topping. The quinoa flakes and toasted almonds give the mixture crunch and texture. Sweetened with maple sugar and made buttery by coconut oil, this topping is a good recipe to have on hand for any summer fruit combination. Try peaches and blueberries, blackberries and apricots — or a mixture of plums.

Nectarine-Raspberry Crisp with Quinoa-Almond Topping

Serves 8

This dessert is extra-special when served with a little plain yogurt or ice cream.

Ingredients:

For the filling:

2 1/2 pounds ripe nectarines, pitted and cut into ½ slices

1 1/2 cups raspberries

1 tablespoon arrowroot powder

2 teaspoons pure vanilla extract

For the topping:

1/2 cup quinoa flakes

1 cup almond meal

1/2 cup brown rice flour

1/4 cup gluten-free oat flour

1/2 cup maple sugar, plus more to sprinkle

Pinch sea salt

6 tablespoons melted extra virgin coconut oil, divided

1 tablespoon maple syrup

2 teaspoons pure vanilla extract

1/2 cup toasted almonds, chopped

Pinch cinnamon

Directions:

Preheat oven to 350 degrees F.

Make the filling: Place nectarines and raspberries in a large bowl, add arrowroot and vanilla, and toss to combine. Transfer to a 10-inch oven-proof skillet or baking dish and spread out fruit.

Make the topping: Place quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt into a medium bowl and toss to combine. Drizzle in 4 tablespoons coconut oil and stir to combine. Add maple syrup and vanilla and mix again. Stir in chopped almonds and crumble mixture over fruit.

Drizzle with remaining coconut oil and sprinkle with cinnamon and maple sugar. Place skillet or baking dish on a baking sheet and bake for 45 minutes or until fruit filling is bubbling and topping is golden. Remove from oven and serve warm.

Looking for more gluten-free food options?

Amy Chaplin is a chef and recipe developer in New York City. She blogs at amychaplin.com

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