Oh lovely summertime. We’ve had some cooler foggy mornings this week that have given way to glorious sunshine. It’s been warm enough to have dinner outside and we’ve been enjoying many meals al fresco on our huge dining table, with lots of fruit salad, summer vegetables, and crisps made with summer fruit. The one I’m sharing today is loaded with gorgeous in season produce — I paired blackberries from our friends’ blackberry bushes with white nectarines but you could do any fruit of your choosing. The reason I call it a “throw-together” crisp is because it really does just get thrown together so quickly and you can toss in any ripe fruit that you have on hand.

The flour here is oat, and I used an equal amount of rolled oats to give my crisp that lovely granola-adjacent texture and taste. A hint of cinnamon (or ginger) and coconut sugar brings out the inherent sweetness of the fruit. You probably could do away with the sugar altogether if your fruit is nicely ripe (and thus very sweet) enough; I used hardly anything, just a small amount to lightly sweeten the topping. A sprinkling of sliced almonds or coconut flakes in the topping would take it over the top.

Use any fruit you like — peaches, plums, nectarines, raspberries, blackberries, blueberries — either solo or in combination with each other. I cook my crisp long enough so the fruits’ pectin acts as a natural binder and I don’t bother to use any arrowroot or cornstarch in the filling. It will set a bit more as it cools, too. I added a small amount of chopped rosemary from my backyard plant and it gave a gorgeous earthy-woodsy note to the fruit.

Happy, happy summer.

Til next time – N x

Need substitutions? Swap sorghum flour for the oat flour. Try organic cane sugar for the coconut sugar.

{Gluten-Free} Throw-Together Summer Fruit Crisp

Recipe by Nicole SpiridakisCourse: Dessert

Servings

servings

Use an equivalent amount of coconut oil for the butter to make this crisp deliciously dairy-free. Note that if your fruit is very sweet, you could lower the amount of sugar in your topping; it is up to your personal taste.

Ingredients

120 g (1 cup) gluten-free oat flour
80 g (1 cup) rolled oats
1/4 cup coconut sugar or less
1/2 teaspoon ground cinnamon
Pinch fine sea salt
1/2 cup cold unsalted butter or cold coconut oil
5 nectarines (about 1 1/2 lbs)
1-2 cups ripe blackberries
1-2 stalks fresh rosemary, leaves removed and finely chopped (optional)

Directions

Preheat oven to 350. Have a large casserole dish ready — mine was 9×6 inches.
In a large bowl, stir together the oat flour, oats, coconut sugar, cinnamon, and salt. Cut the butter into 1-inch pieces and rub it into the flour mixture until it is well combined and the flour/oats become sticky and clumpy. Place bowl in fridge while you prepare the fruit.
Cut the nectarines into 1-inch pieces. I left the skin in. Place them in the dish and mix in with the blackberries. Add the chopped rosemary and stir lightly together so the fruit is evenly mixed. Drop the topping over the fruit and spread it out evenly.
Place in the oven and bake until the fruit is bubbling and the topping is golden brown and crisp, about 45-50 minutes.
Remove pan from oven and let cool for at least a 1/2 hour to let the fruit cool and set. I typically make my crisp several hours before I plan to serve it. I like to serve at room temperature but you could gently reheat before serving. Crisp will keep, covered, at room temperature for two days or up to five days in the fridge.