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Strawberry-Nectarine Fruit Crisp with Ginger Streusel is a gluten-free breakfast or dessert perfect for summer. Packed with heart-healthy fats, antioxidants, and fiber-rich whole grains.
This fruit crisp has all the decadence of a fruit pie, yet requires only a third of the effort. Strawberries and stone fruit form the base, and a golden oat crumble forms the topper. Serve it with a scoop of vanilla ice-cream for dessert, or a dollop of Greek yogurt for breakfast.
How to Make a Fruit Crisp:
In short, fruit crisps are incredibly easy and versatile. Use any combination of seasonal fruit and spices you like, for example:
- Peaches, blueberries, and cinnamon
- Strawberries, rhubarb, and cardamom
- Apples, fresh cranberries, and allspice
- Raspberries, mango, and ginger
Once you decide on the fruit and spice, simply toss them with a little bit of sugar, cornstarch, citrus juice, and a pinch of salt. The amount of sugar you need will depend on how sweet your fruit selection is. For example, berries like raspberries and cranberries will need more sweetener to balance their tart flavor. Alternatively, blueberries and stone fruit may only need a little sugar to enhance their already sweet profile.
How to Make a Gluten Free Streusel:
Master the wondrously light streusel topping of this bubbly baked good using just a few pantry staples. Oats, almond flour, coconut sugar, and cinnamon create a nutty, warmly spiced topper that becomes beautifully golden when baked. Additionally, a jolt of freshly grated ginger imbues the mixture with brightness and zing.
Feel free to just use your hands to create the streusel, as opposed to breaking out the food processor. Simply cut 4 Tbsp chilled butter into pieces and work into the dry ingredients with your fingertips until few dry spots remain.
To ensure the topping is gluten-free (if need be), use certified gluten-free oats, such as Bob’s Red Mill. 
Serve this beautiful fruit crisp for summer brunch or dessert for a guaranteed crowd pleaser. To further up the ante, top it with a couple scoops of vanilla ice cream hot out of the oven. At this point, you’ll certainly want to dig well below the crumbly surface and polish off the whole thing.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Summer Dessert Recipes:
Strawberry-Lemon Cardamom Cake
Summer Crisps with Honey-Whipped Goat Cheese
Raw Chocolate Coconut Cashew Bars
Strawberry-Nectarine Fruit Crisp with Ginger Streusel
Ingredients
- 1 lb. strawberries hulled and quartered
- 1 lb. diced nectarines about 3 large
- 1/2 cup plus 2 Tbsp. coconut sugar
- Zest and juice of 1 lemon
- 1 1/2 Tbsp. cornstarch
- 1/2 tsp. kosher salt divided
- 1 cup old-fashioned oats
- 1/2 cup almond flour
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated ginger
- 4 Tbsp. chilled unsalted butter cut into pieces (sub vegan butter, such as Miyoko's, if making plant-based)
- Optional toppings: classic or plant-based vanilla ice cream.
Instructions
- Preheat oven to 350°F.
- Toss fruit with 1/2 cup coconut sugar, lemon zest and juice, cornstarch, and 1/4 tsp. of the salt in a large bowl. Transfer to a greased 10-12 inch oven-safe skillet or 2-quart baking dish.
- Combine oats, almond flour, cinnamon, ginger, remaining 2 Tbsp. coconut sugar, and 1/4 tsp. salt in a bowl. Using your fingers, work the butter into the dry ingredients until crumbly. Scatter oat mixture over fruit and bake until fruit juices are bubbling and topping is golden, about 45 minutes. Serve warm with toppings of choice.
