Can I Make Gluten Free Strawberry Nectarine Crisp Ahead of Time?

Yes, you can prepare the Gluten Free Strawberry Nectarine Crisp ahead of time. Assemble the fruit filling and topping separately, then refrigerate them for up to 24 hours before baking. When ready to serve, add the topping and bake as directed. You can also fully bake the crisp and reheat it in the oven before serving.

How Do I Store Leftover Gluten Free Strawberry Nectarine Crisp?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, reheat the crisp in the oven at 350 degrees Fahrenheit for about 10 to 15 minutes. This helps restore the crunchy topping.

Can I Freeze Gluten Free Strawberry Nectarine Crisp?

Absolutely. This gluten-free fruit crisp freezes well either before or after baking. Wrap the dish tightly and freeze for up to 2 months. Bake directly from frozen or thaw overnight in the refrigerator before reheating.

What Other Fruits Work Well in This Crisp Recipe?

This Gluten Free Strawberry Nectarine Crisp recipe is very flexible. Peaches, blueberries, raspberries, blackberries, cherries, and apples all work beautifully. You can also create a mixed berry crisp or peach nectarine crisp depending on the season.

Gluten Free Strawberry Nectarine Crisp – Easy Summer Dessert

Name: Gluten Free Strawberry Nectarine Crisp
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups strawberries and nectarines, chopped into bite-sized pieces; 1 cup gluten-free rolled oats; 1/2 cup almond meal; 1/2 cup pecans, roughly chopped; 1/4 cup packed light brown sugar; 1 pinch sea salt; 4 tablespoons cold butter or dairy-free butter

Description

This Gluten Free Strawberry Nectarine Crisp is a warm and comforting summer dessert made with juicy strawberries, sweet nectarines, and a crunchy oat pecan topping. Naturally gluten-free and easy to prepare, this fruit crisp is perfect served warm with vanilla ice cream or whipped cream.

Ingredients

Scale

4 cups strawberries and nectarines, chopped into bite-sized pieces
1 cup gluten-free rolled oats
1/2 cup almond meal
1/2 cup pecans, roughly chopped
1/4 cup packed light brown sugar
1 pinch sea salt
4 tablespoons cold butter or dairy-free butter

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Instructions

Preheat the oven to 350°F (176°C) and lightly grease an 8×8-inch baking dish.
Add the chopped strawberries and nectarines evenly into the prepared baking dish.
In a mixing bowl, combine the gluten-free rolled oats, almond meal, chopped pecans, brown sugar, and sea salt.
Add the cold butter and mix with your hands or a pastry cutter until the mixture becomes crumbly.
Sprinkle the crisp topping evenly over the fruit mixture without pressing it down.
Bake for 40 to 45 minutes until the fruit is bubbling and the topping is golden brown.
Allow the crisp to cool for 10 minutes before serving warm.

Notes

Serve warm with vanilla ice cream or whipped cream for extra flavor.
Use ripe but firm nectarines for the best texture.
For a vegan version, replace butter with dairy-free butter or coconut oil.
Store leftovers in the refrigerator for up to 4 days.
This recipe can be frozen for up to 2 months after baking.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 291
Sugar: 11 g
Sodium: 95 mg
Fat: 19 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 20 mg