Gluten-Free Nectarine Crisp

Hi Bakers,

If you’re like me and love quick and easy desserts, this one is for you! Gluten-Free Nectarine Crisp is the perfect indulgence for any day they're still in season. Dip your spoon into the warm, soft fruit with a touch of cinnamon covered in a crunchy, buttery, cookie-like top that is fabulous on its own but mind-blowingly good with a dollop of ice cream. Treat yourself to this sometime soon. 

Gluten-Free Nectarine Crisp

makes 1-9x9” square pan or 3-5” ramekins 

Crisp Topping

2/3 cup gluten-free Cup4Cup multipurpose flour

2/3 cup old-fashioned oats

2/3 cup brown sugar

1/2 cup raw nuts, chopped

2 teaspoons sweet rice flour

1/2 teaspoon salt

1/2 cup cold butter, in pieces

Preheat oven to 375F and place oven rack in the middle position. Mix topping ingredients in a food processor except butter. Pulse for about 20 seconds to mix. Add butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.

Nectarine Filling

6 cups fresh nectarine in 1/4” slices

2 tablespoons cornstarch

1/2 cup granulated sugar

2 tablespoons lemon juice

zest of one lemon

dash of cinnamon

Whisk together cornstarch and sugar in a medium-sized bowl. Add nectarines, lemon juice, zest and mix well. Sprinkle with cinnamon and stir in. Spoon fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent dripping on the oven floor. 

Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. Cover loosely with foil if the crisp is getting too browned but not done cooking. Cool for 15 minutes and enjoy with your favorite ice cream.