A Gluten-Free Summer Fruit Crisp Worth Making on Repeat
Juicy, sweet, and just a little tart, there is nothing better than a perfectly ripe nectarine on a hot summer day. Wonderful on its own or sliced into a salad, the nectarine is just plain delicious, and it turns out it makes an incredible base for a crisp.
This Nectarine Crisp bakes juicy sliced nectarines under a crumbly, buttery topping made from almond flour, oats, brown sugar, and pecans. It is naturally gluten-free and grain-free, and it comes together with pantry staples and about 15 minutes of hands-on prep.
What makes this recipe special: the topping uses almond flour instead of regular flour, which toasts into a nuttier, more deeply flavored crumble than a traditional crisp. It is the kind of recipe that makes people forget they are eating something gluten-free at all.
Quick Stats: 15 min prep | 45 to 50 min bake | Serves 9 | Gluten-free & grain-free | Topping can be made 1 day ahead
The Ingredients
Everything here is a simple pantry staple. Here’s what each one does and where to check on storage if you’re not sure yours is still good:
Nectarines: You’ll need 3 to 4 pounds, sliced about 1/2 inch thick. Look for fruit that gives slightly when you press near the stem, that’s the sign of a ripe nectarine that will bake down soft and juicy.
Sugar and Lemon Juice: A small amount of sugar sweetens the fruit while lemon juice brightens it and keeps the slices from browning as they sit.
Arrowroot Starch or Cornstarch: This thickens the juices as the fruit bakes so you get a spoonable filling instead of a soupy one. See what to use instead of cornstarch if you’re out of both, and does cornstarch go bad if you’re not sure your box is still good.
Quick-Cooking Oats: These add texture and body to the topping. Use quick oats rather than instant for the best crumble consistency.
Almond Flour: The base of the gluten-free topping. Blanched almond flour gives the crumbliest, most tender result. It’s also the star of our almond flour brownies, if you want another way to bake with it.
Brown Sugar: Sweetens the topping and helps it caramelize into that classic golden-brown crisp crust. See does brown sugar go bad if yours has been sitting in the pantry a while.
Butter: Cold, diced butter is what creates those crumbly, pea-sized pieces in the topping. See does butter need to be refrigerated if you keep yours on the counter.
Pecans or Walnuts: Adds crunch and nutty flavor to the topping. Skip them entirely for a nut-free version, or swap in almonds if that’s what you have. We use pecans often in baking, they’re also the star of our pumpkin pecan muffins.
Vanilla Extract: A few dashes round out the filling’s flavor. Check does vanilla extract go bad if yours is a few years old, or see what to use instead of vanilla extract if you’re out.
Arrowroot vs. Cornstarch: Does It Matter Which One You Use?
Not much. Both thicken the fruit juices as the crisp bakes, and they can be swapped 1:1 in this recipe. Arrowroot sets up a touch glossier and works well with acidic fruit like nectarines, while cornstarch is the more common pantry staple. Either one gets the job done here.
How to Make Nectarine Crisp
This recipe comes together in three parts: prep the fruit, make the topping, then assemble and bake. The topping can be made a full day ahead if you want to split up the work.
Step 1. Prep the fruit. Preheat the oven to 350°F. Slice the nectarines about 1/2 inch thick and toss with the lemon juice, sugar, cinnamon, and arrowroot or cornstarch until evenly coated. Spoon into a greased 9×9 baking dish.
Step 2. Make the topping. Combine the almond flour, brown sugar, salt, oats, chopped nuts, and cold diced butter in a mixer fitted with a paddle attachment. Mix on low until the butter works into crumbly, pea-sized pieces. Two forks or a pastry blender work too if you don’t have a stand mixer.
Step 3. Assemble. Sprinkle the topping evenly and loosely over the fruit. Place the dish on a parchment or foil-lined baking sheet to catch any bubbling juices. Individual mini cast iron serving dishes work well here too, greased with butter, though the bake time will be shorter than a full 9×9 pan.
Step 4. Bake. Bake for 45 to 50 minutes, rotating the dish after 25 minutes for even browning. It’s done when the top is browned and you can see the juices bubbling at the edges. Let stand 5 minutes before serving.
Pro Tip: Watch the Almond Flour
Almond flour toasts and browns faster than regular flour, so it can go from golden to burnt quickly. Bake on the middle rack and keep an eye on it during the last 10 minutes. If the top is browning before the fruit looks fully bubbling, tent it loosely with foil and keep baking until the filling is ready.
Get the Recipe!
Nectarine Crisp (Gluten Free, Grain Free)
Looking for a quick summer dessert recipe? With a crispy, crumbly buttery almond flour and oat topping, this gluten-free and grain-free Nectarine Crisp is an easy and delicious way to use up that bounty of summer fruit.
Filling Ingredients
- 3-4 lbs nectarines, sliced 1/2 inch
- 1/8 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon optional
- 2 teaspoons arrowroot starch (or corn starch )
Topping Ingredients
- 1 cup quick-cooking oats (not instant)
- 1 cup almond flour
- 3/4 cup brown sugar
- 1/2 cup butter (1 stick) cold and diced into pieces
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup pecans or walnuts, chopped
Preparing The Fruit
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Slice and peel the nectarines. Place in a bowl and then toss well with the lemon juice, sugar, cinnamon and corn (or arrowroot) starch to evenly coat. Then spoon the nectarines into a greased 9×9 baking dish.
Making the Crisp Topping (Can Be Made A Day Ahead)
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Combine the flour, brown sugar, salt, oatmeal, nuts (if using) and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is thoroughly worked through into crumbly pea sized pieces. You may also use two forks or pastry blender. Sprinkle evenly and loosely on top of the nectarines.
Baking and Serving The Crisp
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Place crisp on a parchment paper or foil-lined baking sheet. Bake for 45-50 minutes or until the top is browned and you can see the juices bubbling. Rotate in the oven after 25 minutes to ensure even browning/cooking. Remove from oven and let stand for 5 minutes to cool slightly. Serve with ice-cream and/or fresh whipped cream. Have leftovers? Store the crisp in the refrigerator and then reheat in a preheated 350 degrees F oven, covered with foil for about 20 minutes or until warmed through.
Tip: You can incorporate other fruits you may have on hand like peaches, pears, berries or apples.
Nutrition Per Serving
Based on cutting the 9×9 pan into 9 servings. The recipe card doesn’t specify a serving count, so this assumes a standard 3×3 cut. This is a solid estimate built from standard USDA values for each ingredient, not a lab-tested measurement, and actual values will vary by the size of your nectarines and how the pan is cut.
393Calories
6gProtein
21gTotal Fat
7gSat. Fat
50gCarbs
36gSugar
27mgCholesterol
131mgSodium
Ways to Customize This Recipe
- Short on nectarines? Peaches, plums, or berries all work in place of some or all of the nectarines, this recipe is forgiving that way
- Not avoiding gluten? Swap the almond flour 1:1 for regular wheat flour, cassava flour, or a gluten-free all-purpose blend
- Nut allergy? Skip the pecans or walnuts entirely, the topping still crisps up nicely without them
- No stand mixer? Two forks or a pastry blender work just as well to cut the butter into the topping
- Craving this in fall? The same crumble topping works beautifully over apples, see our apple dessert recipes for inspiration
Make-Ahead and Storage
| Method | How Long It Keeps | Notes |
|---|---|---|
| Topping (unbaked) | Up to 1 day ahead | Mix and refrigerate in an airtight container until ready to assemble and bake |
| Fridge (baked) | Up to 4 days | Cover tightly once cooled |
| Reheating | About 20 min | Cover with foil and reheat in a 350°F oven until warmed through |
How to Serve Nectarine Crisp
This crisp is best served warm, straight from the oven. A few favorite ways to top it:
- A scoop of vanilla ice cream, the classic pairing for any warm fruit crisp
- Fresh whipped cream, see what to use instead of heavy cream if you’re out
- A drizzle of honey for extra sweetness on top of the ice cream or cream
- Plain, with coffee, for a lighter breakfast-adjacent treat the next morning
What to Serve Before This Dessert
If you’re building out a full gluten-free menu around this crisp, here are a few of our favorite mains and appetizers to serve first:
See also
Frequently Asked Questions About Nectarine Crisp
Do I need to peel the nectarines first?
No. Nectarine skin is thin and softens completely during baking, so there’s no need to peel it. This saves a step compared to peaches, which are often peeled for baking.
Can I use other stone fruit instead of nectarines?
Yes. Peaches, plums, and apricots all work well in place of nectarines, or you can mix in berries alongside them. Use the same total weight of fruit and follow the recipe as written. Once nectarine season winds down, this same topping works over apples too, see our apple dessert recipes for fall variations.
Why did my crisp come out mushy instead of crisp?
This usually happens with very juicy, overripe fruit or if the starch was skipped. Make sure you’re tossing the sliced fruit thoroughly with the arrowroot or cornstarch before baking, and don’t skip rotating the dish partway through so the top browns and crisps evenly.
Can I make the topping ahead of time?
Yes, and it’s a great way to split up the prep. Mix the topping up to a day ahead and keep it refrigerated in an airtight container until you’re ready to assemble and bake.
Can I freeze nectarine crisp?
Baked crisp can be frozen for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat covered in a 350°F oven until warmed through. The topping stays a little softer after freezing than it was fresh out of the oven.
Tons of Summer Flavor, Without the Guilt
This gluten-free and grain-free nectarine crisp is a yummy twist on the classic while using healthy, hearty ingredients. Don’t have enough nectarines on hand? Peaches, plums, or berries all work beautifully in their place.
Made this recipe? We would love to hear how it turned out. Leave a comment and a star rating below.
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