Karen's Nectarine & Blueberry Almond Crisp - Gluten Free
White and Yellow Nectarines team with Blueberries for a must-make Summer Dessert with an Oat & Almond Streusel Crisp Topping
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Cooking tools:
- Pie dish
- Baking pan
- Baking sheet
- Oven
- Refrigerator
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 3 medium nectarines (ripe)
- 3 medium white nectarines (ripe)
- 1 cup fresh blueberries
- 1/2 cup pure cane sugar
- 2 tablespoons cornstarch
- 1 big pinch sea salt
- 1/3 cup natural almonds (lightly toasted, medium chop)
- 1/2 cup rolled oats
- 3/4 cup gluten free flour blend
- 1/3 cup light brown sugar
- 2 tablespoons pure cane sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/4 teaspoon pure almond extract
- 6 tablespoons unsalted butter (cold, I use organic )
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