Is it even stone fruit season if you dont make a crisp? This low sugar recipe doesnt compromise on flavour or taste. With roughly 5 grams of added sugar per serving, you can enjoy this summer treat guilt-free.
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Filing Ingredients
7-8Nectarines & peaches, sliced thin
1 tbsp Maple syrup
2 tsp Vanilla extract
1 tbsp Arrowroot powder or cornstarch
1/2 tsp Cinnamon
Topping Ingredients
1 cup Gluten free rolled oats
2 tbsp Coocnut Sugar
1/2 cup Pecans, chopped
3/4 tsp Cinnamon
1/4 tsp Salt
1/2 cup Almond flour
1/4 cup Coconut oil, melted
1/4 cup Almond butter
Servings6-8
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
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!
