Need an easy, healthy dessert?
Crisps are one of my favorite late summer, fall desserts. Easy to make, packed with flavor, fruit based with simple gluten-free and vegan toppings, they’re something everyone can enjoy. What a score when I can make just one dessert for everyone!
They take some time in the oven. But hey, the oven does the work. You just put the ingredients together and move on to your next project. Meanwhile, all those fantastic flavors melt together in your oven, filling your house with rich smells of berries, oats, maple, and vanilla. Does it get better than that? (The answer there would be no, no it doesn’t.)
The other bonus about crisps? They are a great way to make use of ripe fruit that you can’t eat fast enough. Did your blueberry kick end before you ate that huge container Trader Joe’s had on sale? Why, why, why do all 6 nectarines get perfectly ripe on the same day?? I don’t know about you, but I can’t 6 nectarines in a day. What to do? Make a crisp!
Simple Swap Outs
- What if someone has a nut allergy? No problem. Use a gluten-free flour blend, cassava flour, spelt or kamut flour for the almond flour/meal.
- What berries can you use? I used 2 cups of blueberries with 2 cups of strawberries with my 2 nectarines in this one. You could use raspberries or blackberries, too.
- What if you don’t like nectarines? You could use apples or peaches instead of nectarines.
NOTE: If you swap out fruits, be sure keep the berry to nectarine or apple ratio the same so the amount of arrowroot needed doesn’t change. Berries require more arrowroot than apples or nectarines because they release more pectin when they cook. If you used more berries and less nectarine without adjusting the arrowroot, or vice versa the crisp would not thicken just right.
How to Make a Vegan Gluten-Free Berry Nectarine Crisp
Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Wheat-free, Vegan
Vegan Gluten-free Berry Nectarine Crisp Recipe
- 4 cups berries
- 2 large nectarines chopped (1 1/2-2 cups)
- 4 TBS arrowroot
- 2 TBS lemon juice
- 1 TBS water
- 4-6 TBS maple syrup raw honey, or light agave nectar (depending on ripeness/sweetness of fruit)
- 1 tsp vanilla extract
- pinch salt
- 3/4 cups almond flour/meal
- 1 cup gluten-free rolled oats
- 3/4 cup maple sugar
- zest of one lemon
- 1/4 tsp sea salt
- 4 TBS non dairy butter substitute
Ahead of Time
- Preheat oven to 375 degrees.
- Wash and cut nectarines (I leave skins on).
- Wash berries. If using a larger berry, like strawberries, cut smaller to the size of blueberries.
- Mix arrowroot with lemon juice and water to make a slurry. Add vanilla to the slurry.
- Get out an 11x9 baking dish.
Mix the Filling
- Mix berries, nectarines, agave nectar (or maple syrup), arrowroot slurry (with vanilla extract), and pinch salt in your 11x9 baking dish.
- Gently toss ingredients together until mixed.
Mix the Topping
- In another medium sized mixing bowl, mix the almond flour/meal, oats, maple sugar, lemon zest and sea salt.
- Cut in non dairy butter substitute with a pastry blender until you have coarse crumbs.
- Spread topping over the filling evenly. (I use my hands to gently lay it out.)
- Bake for about 40 minutes, until golden brown. Make sure all the fruit has bubbled, through the center of the crisp. This will ensure the arrowroot will thicken the fruit juices. If it doesn't boil through, it won't thicken.
- If you use a smaller baking dish, like a pie dish, causing the fruit to be deeper, it will take longer to boil through, and the overall baking time will be longer.