nectarine crisp boats
Recipe type: dessert, snack, fruit
  • 5 nectarines, halved and pitts removed
  • 1 cup almond flour (
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pecans
  • 1/4 teaspoon Himalayan sea salt
  • 1/2 teaspoon cinnamon
  • dash of ginger and nutmeg
  • 3 tablespoons grapeseed or coconut oil
  • 2 tablespoons agave nectar
  • 1/2 tablespoon vanilla
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together almond flour, almonds, pecans, sea salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, stir together oil, agave nectar, and vanilla.
  4. Add wet ingredients to dry ingredients, and stir to combine.
  5. Place nectarine halves skin side down in a 2 quart baking dish.
  6. Divide the almond mixture evenly between the 10 nectarine halves, putting a spoonful in the center of each nectarine half.
  7. Bake for 40 minutes, lightly covered with a tent of foil.
  8. Remove foil, and bake for 10 more minutes.
  9. Serve warm.
Recipe by The Naked Avocado at