This Gluten-Free Peach & Nectarine Crisp is the ultimate dessert—warm, juicy fruit topped with a crunchy, spiced oat and pecan crumble. Sweetened naturally with maple syrup and coconut sugar, it’s a simple yet irresistible treat that’s perfect on its own or served with a dollop of greek yogurt.
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For the Filling
7-8 total nectarines & peaches, sliced thin
1 tbsp maple syrup
2 tsp vanilla extract
1 tbsp arrowroot powder or cornstarch
½ tsp cinnamon
For the Topping
1 cup gluten free rolled oats
2 tbsp coconut sugar
½ cup chopped Pecans
3/4 tsp cinnamon
¼ tsp salt
½ cup almond flour
1/4 cup melted coconut oil
¼ cup almond butter
Servings6-8
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
How to Make It
Preheat the oven to 350F and grease an 8x11 baking dish with coconut oil, nonstick cooking spray or butter. (A 10 inch skillet or 9x9 baking dish would also work).
In a large bowl mix together the peach and nectarine slices along with maple syrup, vanilla extract, arrowroot powder or cornstarch and cinnamon. Set aside.
In another bowl make the topping by mixing together the rolled oats, coconut sugar, chopped pecans, cinnamon, salt and almond flour until combined. Add the coconut oil and almond butter and use a fork to mix well, it should form small clumps.
Pour the peach-nectarine mixture and all of the juices into the greased baking dish. Then sprinkle the topping evenly over the peach-nectarine mixture and pat it down.
Bake for 40-55 minutes, until the peach-nectarine filling is very bubbly and the fruits are fork tender.
Let rest 10-15 minutes before serving. Top with greek yogurt if desired!
