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
Serves 6
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.
Bake for 40–45 minutes or until the fruit is bubbling and the top is crisp and golden.
Thyme with Sage 