Gluten Free Nectarine Crisp Recipes
NECTARINE CRISP
Provided by Florence Fabricant
Categories brunch, weekday, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
- Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
- With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
- Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.
NECTARINE CRISP
Make and share this Nectarine Crisp recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350º. Lightly grease a 13x9 baking dish.
- Arrange sliced nectarines in prepared baking pan.
- Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
- Sprinle over fruit.
- Dust with cinnamon.
- Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
- Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 394.8, Fat 14, SaturatedFat 8, Cholesterol 32.5, Sodium 98.8, Carbohydrate 65.6, Fiber 5.3, Sugar 42.8, Protein 5.8
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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 9x9 baking dish.
- 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.
- 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.
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