THIS NECTARINE CRISP IS

• vegan
• dairy-free
• gluten-free
• crispy on top
• juicy
• sweet
• healthy
• simple
• easy to make
• made with brown sugar and cinnamon
• made from scratch
• perfect summer dessert

WHAT YOU NEED TO MAKE NECTARINE CRISP

You need the following ingredients to make this gluten-free nectarine crisp (the exact measurements are in the recipe card below):

• Nectarines – Use fresh ripe nectarines or peaches.
• Brown sugar – For sweetness. You can also use coconut sugar.
• Cornstarch – It helps the nectarines to thicken as they bake. You can also use arrowroot flour.
• Ground cinnamon – Adds warm depth of flavor. Add as much cinnamon as you like.
• Lemon juice – It balances the sweetness.
• Sea salt – It brings out the sweetness.
• Gluten-free rolled oats and oat flour – They make a gluten-free base for the crumble topping.
• Vegan butter – You can substitute it for coconut oil or any nut butter for a healthier version.

Equipment you need:

• Large bowl
• Medium size bowl
• Silicon spatula or wooden spoon
• Fork
• Small baking dish – I used a round 18x6cm (about 7×2,4 inches) baking dish.

NECTARINE CRISP TOPPING IDEAS

• vegan ice cream
• dairy-free yogurt
• whipped coconut cream
• vegan sour cream
• maple syrup
• nut butter

HOW TO MAKE VEGAN & GLUTEN-FREE NECTARINE CRISP

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven

Preheat the oven to 350°F (180°C).

2. Step: Make nectarine filling

In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish and set aside.

3. Step: Make oat crumble topping

In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.

4. Step: Bake the crisp

Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.

5. Step: Let it cool slightly and serve

Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NECTARINE CRISP?

Store the leftovers in an airtight container in the fridge. Make sure it has cooled completely before storing.

HOW LONG DOES GLUTEN-FREE NECTARINE CRISP LAST?

The nectarine crisp will keep up in the fridge for up to 3-4 days.

CAN YOU FREEZE NECTARINE CRISP?

The crisp freezes well for up to 3 months (store it in an airtight container). To defrost, let thaw in the fridge, then bake in preheated oven to 350°F (180°C) for about 15-20 minutes or until heated through.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Maple Pecan Granola
• Strawberry Oatmeal Cookies
• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Raspberry Coffee Cake
• Blueberry Muffins with Crumble Topping

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

GLUTEN-FREE NECTARINE CRISP

This Vegan & Gluten-Free Nectarine Crisp is a simple baked fruit recipe. It is crispy, juicy, sweet, and easy to make. Top it with dairy-free ice cream for the perfect summer dessert.

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Calories 369kcal

Author Plantiful Bakery

Ingredients

Nectarine Filling:

• 3 fresh ripe nectarines, cored and sliced (or peaches)
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp cornstarch
• ½ tsp ground cinnamon
• ½ tbsp lemon juice
• pinch sea salt

Oat Crumble:

• 60 g (⅔ cup) gluten-free rolled oats
• 60 g (⅔ cup) gluten-free oat flour
• 3 tbsp brown sugar
• ½ tsp ground cinnamon
• pinch sea salt
• 3 tbsp (40g) cold vegan butter, small cubes (or coconut oil)

Instructions

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish* and set aside.
• In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.
• Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.
• Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.
• Enjoy!

Notes

* Baking dish: I used a round 18x6cm (about 7x2,4 inches) baking dish.

Storing:

Store the leftovers in an airtight container in the fridge for up to 3-4 days. Make sure it has cooled completely before storing. You can also freeze it for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 369kcal

Nutrition Facts

Serving: 1 / Calories: 369kcal / Total Fat: 13,7g / Saturated Fat: 5,8g / Cholesterol: 0mg / Total Carbohydrate: 57,2g / Fiber: 6,9g / Sugar: 23,3g / Protein: 6,9g / Sodium: 116mg / Iron: 2,3mg

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