Recipe courtesy of Amy Chaplin
Recipe courtesy of Amy Chaplin
Watch how to make this recipe.
Nectarine-Raspberry Crisp with Quinoa-Almond Topping
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 392 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 0 milligrams
- Sodium
- 44 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 7 grams
- Sugar
- 24 grams
Crisps are one of the best summer desserts. They come together in minutes, then can be left alone to bake. Plus, you get everything a pie has to offer in much less time and with no risk of a soggy crust. Quinoa flakes and toasted almonds give the tasy gluten-free and dairy-free topping crunch and texture. Sweetened with maple sugar and made buttery by coconut oil, it's a good recipe to have on hand for any summer fruit combination. Try it with any summer fruit combination, like peaches and blueberries, blackberries and apricots, or mixed plums.
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 392 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 0 milligrams
- Sodium
- 44 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 7 grams
- Sugar
- 24 grams
Ingredients
Filling:
Topping:
Directions
- Preheat the oven to 350 degrees F.
- For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
- For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
- Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.
