GLUTEN FREE STRAWBERRY NECTARINE CRISP😍
Savoring every last drop of summer with this Strawberry Nectarine Crisp, deserving of a spot on your Labor Day Menu. Not only is it insanely easy to make (basically stirring ingredients and popping in the oven), but the combo of strawberries and nectarines is a happy accident I now want all year long. You’re gonna love this one so much, you won’t even tell it’s healthified 😉
Serves 4-5.
Ingredients:
For the Strawberry Nectarine Filling:
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1½ cup chopped strawberries
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1½ cup chopped nectarines or mangoes
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1 tbsp arrowroot starch
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1 tbsp maple syrup
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1 tsp fresh lemon juice
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Small pinch of salt
For the Strawberry Nectarine Crisp:
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¾ cup rolled oats
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¼ cup almond flour
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¼ cup chopped pecans
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¼ cup packed brown sugar (or coconut sugar for paleo)
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3 tbsps coconut oil (or butter for non-paleo)
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¼ tsp ground cinnamon
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⅛ tsp salt
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Ice cream, whipped cream, or whipped coconut cream for topping
Directions:
For the Gluten Free Strawberry Nectarine Crisp:
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Preheat the oven to 350 degrees.
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In a small bowl, mix together your strawberries, nectarines, arrowroot, maple syrup, lemon juice, and salt until well combined.
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Place 4 6oz ramekins on a baking sheet and spoon the fruit mixture evenly into the ramekins. You can also do this in a pie dish.
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In a separate bowl, mix together the oats, almond flour, pecans, brown sugar, coconut oil, cinnamon and salt until the mixture resembles a slightly wet crumble.
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Divide the crumb topping among the ramekins and bake at 350 for 25 minutes.
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Serve with ice cream, whipped cream, or whipped coconut cream and enjoy!