This crisp is one of my favorite ways to take advantage of the beautiful stone fruits just coming into season.
It works wonderfully as a light, fresh dessert, but I also love to eat it cold from the fridge for breakfast, maybe with a bit of almond or cashew milk drizzled over it.
It’s gluten-free, optionally vegan, refined-sugar-free and packed with antioxidants from the thyme and nectarines — and it couldn’t be easier to make.
Feel free to sub out your favorite stone fruit (peaches and plums would both work wonderfully) for the nectarines.
Gluten-Free Nectarine Crisp + Sweet Thyme Crumble
Ingredients for filling
- 5 - 6 ripe nectarines, cut into slices (peels can be left on)
- 2 Tbsp arrowroot
- ⅛ tsp fine grain sea salt
- ½ tsp vanilla extract
Ingredients for topping
- 1 cup oats (gluten free, if necessary)
- ¼ cup coconut sugar
- ½ cup almond meal
- 5 tbsp grass-fed butter or coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 - 5 springs of thyme, with leaves pulled off stems
Preheat oven to 350 degrees Fahrenheit.
Mix together all filling ingredients until nectarines are evenly coated, then spread evenly in 8-inch round pie pan.
Mix together all of the topping ingredients until well combined and crumbly.
Spoon topping over the nectarine filling, using your fingers to spread it out roughly evenly. (It’s OK if bits of nectarine poke through.)
Bake for 40 minutes, or until inside is bubbly, then turn oven to broil and broil, with the oven door open, for 3 to 4 minutes or until is lightly brown.
Photo courtesy of the author
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