Raspberry nectarine crisp is a perfect grain free way to celebrate peak summer fruit! It's a simple gluten free, paleo, and vegan dessert that is simple enough for a weeknight, and elegantly rustic enough for an outdoor dinner party. Plus, you can make it ahead of time! Top with a scoop of your favorite ice cream and dig into the dessert of the summer.
- Fresh nectarines: You can use fresh peaches instead. Prepare them the same was as the recipe calls for the peaches to be prepared.
- Fresh raspberries: You can use another type of fresh berry (hulled and sliced strawberries would be perfect), frozen raspberries, and additional peaches or nectarines in place of the fresh raspberries.
- Tapioca flour: I know some people don't tolerate tapioca well, so feel free to use arrowroot instead.
- Coconut sugar: You can swap in maple sugar (same amount) or granulated stevia or monk fruit (to taste). Do not use a liquid sweetener like honey or maple syrup to replace the coconut sugar.
- Cinnamon and ginger: You can leave one or the other out of the recipe, or adjust the amount to your preference.
- Flaked almonds: You can use the same amount of finely chopped raw unsalted pecans instead.
- Coconut oil: If not vegan, you can use grass-fed butter instead.
Leftover crisp keeps in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.