Filling
6 organic nectarines, sliced
2 tbsp granulated sugar
1 ½ tsp Vietnamese cinnamon (or whatever cinnamon you have handy!)
1 tsp pumpkin pie spice
2 tsp lemon juice
Topping
1 cup 1:1 gluten free flour
⅓ cup gluten free steel cut oats
½ cup butter, softened
½ tsp salt
1 cup brown sugar, packed
2 tbsp granulated sugar
1 tsp Vietnamese cinnamon (or whatever cinnamon you have handy!)
1
In a large bowl, combine all filling ingredients and toss well until nectarines are well coated.
2
Place ingredients into a 9x9 baking dish.
3
In a separate bowl (or food processor), combine all topping ingredients until texture is crumbly.
4
Sprinkle topping in a thick layer over the entire mixture of filling.
5
Bake at 350 degrees for 45-50 minutes until crust is lightly browned and filling is bubbly.
6
Allow the fruit crisp to cool before serving!
Ingredients
Filling
6 organic nectarines, sliced
2 tbsp granulated sugar
1 ½ tsp Vietnamese cinnamon (or whatever cinnamon you have handy!)
1 tsp pumpkin pie spice
2 tsp lemon juice
Topping
1 cup 1:1 gluten free flour
⅓ cup gluten free steel cut oats
½ cup butter, softened
½ tsp salt
1 cup brown sugar, packed
2 tbsp granulated sugar
1 tsp Vietnamese cinnamon (or whatever cinnamon you have handy!)
