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Gluten Free Blueberry Nectarine Crisp
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4 from 1 vote

Gluten Free Blueberry Nectarine Crisp

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings
Author: Mary Ann Dwyer

Ingredients

  • 3 cups nectarines pitted and sliced
  • 2 cups fresh blueberries
  • 2 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. granulated sugar
  • 1 1/2 Tbsp. tapioca starch
  • 1 cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1/2 cup Bob's Red Mill Almond Meal
  • 1/2 cup pecans roughly chopped
  • 1/4 cup light brown sugar packed
  • 1 tsp. ground cinnamon
  • dash of kosher salt
  • 5 Tbsp. unsalted butter cut into chunks

Instructions

  • Preheat oven to 350 degrees. Butter an 8x8 baking dish.
  • Toss nectarines, blueberries, lemon juice, sugar and tapioca starch in baking dish until evenly coated.
  • In a medium bowl, combine oats, almond flour, pecans, brown sugar, cinnamon and salt. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Sprinkle the mixture evenly on top of fruit.
  • Bake for 40-45 minutes until fruit is bubbling and top is lightly golden brown.
  • Transfer to a wire rack to cool for 10-15 minutes. Serve with vanilla ice cream or fresh whipped cream if desired.