Nectarine-Raspberry Crisp with Quinoa-Almond Topping
Nectarine-Raspberry Crisp with Quinoa-Almond Topping is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Foodnetwork
brown rice flour
Preheat the oven to 350 degrees F.
For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine.
Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine.
Drizzle in 4 tablespoons of the coconut oil, and stir to combine.
Add the maple syrup and vanilla, and mix again. Stir in the almonds.
Crumble the mixture over the fruit.
Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar.
Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.