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Vegan Gluten-free Berry Nectarine Crisp Recipe

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Author: Angela Marinelli



  • 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.


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013