Nectarine-Raspberry Crisp with Quinoa-Almond Topping
- Level: Easy
- 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
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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
- 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.