A 7-ingredient, gluten-free crisp made with strawberries and nectarines. Oaty, hearty, flour-free, and perfect alongside vanilla ice cream. Summer dessert at its finest.
Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish (as original recipe is written // adjust if altering batch size).
Add fruit directly to the dish as you chop it and spread until flat.
To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed.
Add to the 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.
Notes
*This recipe can easily be made vegan by using non-dairy butter. *Nutrition information is a rough estimate.