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.
  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.

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