Nectarine-Raspberry Crisp with Quinoa-Almond Topping

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.]

Total Time:
55 min
10 min
45 min

8 servings

  • Filling:
  • 2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices
  • 1 1/2 cups raspberries
  • 1 tablespoon arrowroot powder
  • 2 teaspoons pure vanilla extract
  • 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 for sprinkling
  • Pinch sea salt
  • 6 tablespoons melted extra-virgin coconut oil
  • 1 tablespoon maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup toasted almonds, chopped
  • Pinch cinnamon
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Healthy Grilling & Summer Recipes