I recently made a variation on this crisp for a small dinner party I catered. For those clients, I used just peaches, by request, but when I make this at home, I like to use nectarines and blueberries.
The original recipe, which I found on the blog Minimalist Baker, calls for strawberries and nectarines.
This is already gluten-free, but you can make it vegan by substituting coconut manna and serving it with coconut milk ice cream. I like it with Crème Fraiche ice cream from Snoqualmie Ice Cream.
Gluten-Free Fruit Crisp
About 4 cups fresh fruit, cut into bite-sized pieces (I was pleasantly surprised by how much I enjoyed nectarines in this recipe, but really most any berry or stone fruit would be delicious.)
1 cup gluten-free rolled oats
½ cup almond meal
½ cup roughly chopped pecans
¼ cup packed light brown sugar
Pinch sea salt
4 tablespoons cold butter (dairy free for vegan), or olive oil
Preheat oven to 350 degrees F, and butter an 8-inch-by-8-inch (or similar size) baking dish. (I used an 8-inch round pan.)
Add fruit directly to the dish as you cut it, and spread the pieces in an even layer in the bottom of the pan (about 1½ to 2 inches deep).
Put dry ingredients into a large mixing bowl and, using your hands, mix until all of the butter (or oil) is evenly distributed.
Spread on top of the fruit in an even layer.