Nectarine-Raspberry Crisp With Quinoa-Almond Topping
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Raspberry1 tbsp
Arrowroot (powder)2 tsps
Pure Vanilla Extract1 cup
Brown Rice Flour1 pinch
Sea Salt1 tbsp
Maple Syrup1 cup
Toasted Almond (chopped)1 pinch
CinnamonDirections:
1
Preheat the oven to 350 degrees F
2
For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine
3
Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit
4
For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine
5
Drizzle in 4 tablespoons of the coconut oil, and stir to combine
6
Add the maple syrup and vanilla, and mix again
7
Stir in the almonds
8
Crumble the mixture over the fruit
9
Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar
10
Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes
11
Serve warm