Raspberry Nectarine Crisp (gluten free, paleo, and vegan)
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Raspberry Nectarine Crisp

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. 
Course Dessert
Cuisine Summer
Keyword fruit crisp, fruit recipes, healthy dessert recipes, nectarine crisp, peach crisp, raspberry crisp
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Nora (A Clean Bake)

Ingredients

Ingredients for preparing the pan

Ingredients for the fruit layer

  • 7 large ripe nectarines, washed, pitted, and sliced
  • 1 1/2 cups raspberries, fresh or frozen (not defrosted)
  • 1/2 tablespoon fresh lemon juice
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried ginger

Ingredients for the crisp layer

Instructions

  • Preheat the oven to 400°F.
  • Brush the inside of a 10" cast iron skillet, or an 8"x8" square baking dish, with the melted coconut oil (or butter). Set aside

Make the fruit layer

  • Carefully fold together the nectarines, raspberries, and lemon juice in a large mixing bowl. 
  • In a small bowl, whisk together the tapioca flour, coconut sugar, cinnamon, and ginger.
  • Add the dry mixture to the fruit and carefully fold to combine.
  • Gently transfer the fruit layer to the prepared baking pan and spread into an even layer. 
  • Set aside.

Make the crisp layer

  • In a large mixing bowl, whisk together the almond flour, flaked almonds, coconut sugar, cinnamon, tapioca flour, and salt. 
  • In a small bowl, whisk together the maple syrup and oil. 
  • Stir the maple syrup-oil mixture into the dry mixture. Keep stirring (gently) until clumps form and most of the dry mixture is hydrated. There will be some dry mixture left at the bottom of the bowl, but there shouldn't be much.
  • Sprinkle the crisp topping evenly over the top of the fruit mixture in the pan.
  • Bake for 30 minutes, or until the fruit mixture bubbles around the edges and the top of the crisp turns golden brown. 
  • Serve immediately, or store uncovered at room temperature for up to 12 hours before serving. 

Notes

Substitution notes: 
  • 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.