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This healthy nectarine crisp is a delicious summer crisp where warm nectarines are topped in a rolled oats and almond flour topping and baked until the fruit is bubbling and the top is crispy.

Nectarine Crisp in a baking dish with a spoon in it.

I can not get enough of this stone fruit crisp! It is bursting in nectarine flavor and is baked to perfection. The warm baked nectarines are topped in a delicious rolled oats and almond flour crisp. It basically tastes like a nectarine pie topped in a delicious oatmeal cookie and I am here for it!

If you love stone fruit desserts, try my apricot tart, gluten-free nectarine tart or my nectarine banana cake.

Why this recipe works

  • It is made with healthier ingredients like almond flour instead of white flour, coconut sugar instead of white sugar, and olive oil instead of butter.
  • It is naturally gluten-free, dairy-free, and Vegan.
  • It is allergy friendly. There is no soy, peanuts, gluten or dairy in this recipe.
  • It is delicious!! It is a wonderful way to use up summer nectarines.
Nectarine Crisp recipe, freshly baked with ice-cream on top.

Recipe ingredients

  • Nectarines– fresh ripe nectarines work best in this recipe.
  • Lemon juice– you only need a little but this is sprinkled on the nectarines before baking.
  • Coconut sugar– this sugar has a lower glycemic index than other sugars.
  • Almond flour– blanched almond flour is more refined and better to use in baking recipes.
  • Rolled Oats– make sure your rolled oats are certified gluten-free to avoid cross contamination.
  • Cinnamon– I like Ceylon cinnamon because it has nice flavor.
  • Nutmeg– this adds a nice taste to the topping.
  • Olive oil– any good quality olive oil works here to replace butter.
  • Maple syrup– make sure to use 100% maple syrup.

Additions/ Substitutions

  • Instead of nectarines, you can use peaches. You can also use half peaches, half nectarines.
  • Instead of almond flour, you can use cashew flour or gluten-free flour.
  • You can omit the nutmeg if you don’t like that flavor.
  • Instead of maple syrup, you can use honey.

Step by step instructions:

Step 1: Peel the nectarines.

  • The easiest way to peel them is to put them into boiling water for 30-45 seconds. Then the peels literally fall right off!
  • I find that the fruit softens using this technique and thus it cooks much faster.

Step 2: Add the cubed nectarines into your baking dish. Mix them with a little coconut sugar and lemon juice.

Step 3: Make the crisp topping. First mix coconut sugar, almond flour, rolled oats, cinnamon and nutmeg together in a large bowl. Then, mix some maple sugar and olive oil ( or coconut oil ) together and pour it on top of the rolled oats mixture.

Step 4: Pour the rolled oats mixture on top of the fruit and pat it down with a spatula. Then bake it!

Stone fruit crisp in a bowl with ice-cream on top.

Recipe FAQs

How do you store this crisp?

Cover the baking dish with aluminum foil and place in the fridge. Store in the fridge for 3-5 days.

How do you serve it?

Serve with ice-cream, whipped cream, or on it’s own. You can have it for breakfast, dessert or snack.

Can you make it in advance?

Yes! Follow all the steps up to the baking step and keep in the fridge until you are ready to bake it.

Freshly baked nectarine crisp with ice-cream on top.

Other healthy crisp recipes you’ll love:

This Gluten-free Strawberry Crisp is my favorite strawberry dessert of all times! The strawberries cook until melted and are topped with a delicious oat crisp topping.

I love this Gluten-Free Apple Cherry Crisp because it mixes tart sweet apples with sweet cherries. It is a great flavor combination.

I love this The Absolute Best Summer Crisp! because it has ALL the summer fruit inside and it just tastes amazing.

This Gluten-free Apple Crisp from My Gluten-free Kitchen looks SO yummy and like it would hit the spot.

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Healthy Nectarine Crisp (Gluten-Free, Dairy-free)

Servings: 6
Prep: 12 minutes
Cook: 30 minutes
Total: 45 minutes
Nectarine Crisp in a baking dish with a spoon in it.
This healthy nectarine crisp is a delicious summer crisp where warm nectarines are topped in a rolled oats and almond flour topping and baked until the fruit is bubbling and the top is crispy.

Ingredients 

Filling ingredients:

  • 6 nectarines, peeled and cubed
  • 2 Tablespoons lemon juice
  • 1 Tablespoon coconut sugar

Crisp topping ingredients:

Instructions 

  • Preheat oven to 375º F. Grease the bottom and sides of a 10 x 10 inch square or circle pan.

How to peel nectarines:

  • Boil water in a large pot. Put 2-3 nectarines into the pot at a time and let them sit in the boiling water for 30-45 seconds. Remove from the pan and let cool for a few minutes. Start cutting the fruit. You’ll notice the skin starts peeling off easily. Remove the skin.

Nectarine Crisp instructions:

  • Put the cubed nectarines into a pan. Add lemon juice and 1 Tbs coconut sugar and mix.
  • Then make the crisp topping. In a medium bowl, add the coconut sugar, almond flour, gluten free rolled oats, ground cinnamon, and ground nutmeg. Mix.
  • In a smaller bowl, mix the oil with the maple syrup, and then pour it on top of the dry rolled oat mixture. Mix well until all of the topping is wet. Evenly distribute the topping on top of the fruit. Press down with a spatula.
  • Bake for 25-30 mins, until top is golden and fruit is bubbling out the sides.

Notes

  • Instead of nectarines, you can use peaches. You can also use half peaches, half nectarines.
  • Instead of almond flour, you can use cashew flour or gluten-free flour.
  • You can omit the nutmeg if you don’t like that flavor.
  • Instead of maple syrup, you can use honey.

Nutrition

Calories: 524kcalCarbohydrates: 48gProtein: 9gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 38mgPotassium: 306mgFiber: 7gSugar: 22gVitamin A: 473IUVitamin C: 6mgCalcium: 67mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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4 Comments

  1. So, I made this today with Nectarines and Apricots.  I substituted Whole Earth (monkfruit/stevia) for the coconut sugar and used cardamom instead of cinnamon in the fruit mix.  Nixed the nutmeg and stuck with the cinnamon for the crumble.  Baked in my skillet in the over as a breakfast treat.  It was delicious!!!  Thank you for your guidance.  This will now be my sugar free, gluten free, vegan favorite.  (Curious what flour could replace almond for those with nut allergies).  (Sorry I forgot to take a photo).

    1. I’m so so glad to hear it!! I love the tweaks you made. You could use ground sunflower seed flour ( you can grind sunflower seeds to make your own). You could also use regular all purpose flour.