Nectarine-Raspberry Crisp with Quinoa-Almond Toppin

Name: Nectarine-Raspberry Crisp with Quinoa-Almond Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices; 1 1/2 cups raspberries; 1 tablespoon arrowroot powder; 2 teaspoons pure vanilla extract; 1/2 cup quinoa flakes; 1 cup almond meal; 1/2 cup brown rice flour; 1/4 cup gluten-free oat flour; 1/2 cup maple sugar, plus more for sprinkling; Pinch sea salt; 6 tablespoons melted extra-virgin coconut oil; 1 tablespoon maple syrup; 2 teaspoons pure vanilla extract; 1/2 cup toasted almonds, chopped; Pinch cinnamon

Servings: persons

2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices
1 1/2 cups raspberries
1 tablespoon arrowroot powder
2 teaspoons pure vanilla extract
1/2 cup quinoa flakes
1 cup almond meal
1/2 cup brown rice flour
1/4 cup gluten-free oat flour
1/2 cup maple sugar, plus more for sprinkling
Pinch sea salt
6 tablespoons melted extra-virgin coconut oil
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1/2 cup toasted almonds, chopped
Pinch cinnamon

1
Preheat the oven to 350 degrees F.
2
For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine.
3
Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
4
For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine.
5
Drizzle in 4 tablespoons of the coconut oil, and stir to combine.
6
Add the maple syrup and vanilla, and mix again.
7
Stir in the almonds.
8
Crumble the mixture over the fruit.
9
Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar.
10
Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes.
11
Serve warm.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices, 1 1/2 cups raspberries, 1 tablespoon arrowroot powder, 2 teaspoons pure vanilla extract, and more.

Yes, Nectarine-Raspberry Crisp with Quinoa-Almond Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine-Raspberry Crisp with Quinoa-Almond Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions