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Nectarine Blackberry Crisp

Categories: Crisps

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-gluten free optional-
There is some concern over whether oats are truly gluten free. If they are not good for your diet, try substituting rolled quinoa (quinoa is lighter in texture, so use 2 cups rolled quinoa). This recipe works equally well using


  • 5 nectarines, peeled, pitted and sliced
  • 1 pt. blackberries
  • 2 tsp. orange zest
  • 3 tbsp. sugar
  • 4 tsp. Clabber Girl Cornstarch
  • 1 1/2 c. rolled quick oats
  • 1 1/2 c. gluten free flour, such as rice, buckwheat or a gluten free blend*
  • 2/3 c. sugar
  • 1/2 tsp. salt
  • 10 tbsp. butter cold and cut into bits


Preheat the oven to 350 .

Toss the fruit in a bowl with the orange zest. Mix together the sugar and corn starch, stir into the fruit. Spread the fruit evenly in a 9 x 13 baking dish.

Stir the rolled oats, flour, sugar and salt in a medium size bowl. Cut in 8 tablespoons (1 stick) of the butter using a pastry cutter or your fingertips. Toss the crumb mixture evenly over the fruit and dot with the remaining 2 tablespoons butter. Bake for about 45 minutes, until the topping is evenly browned and the fruit is bubbling towards the center of the pan. Serve warm.

Makes about 12 servings

*Be sure to use a gluten free flour blend, not a baking mix. A gluten free flour blend will not contain leavening, as no leavening is needed for this recipe.