Ingredients
Scale
- 1 stick butter, room temperature + softened
- 1/2 cup + 1 tablespoon brown sugar
- 1 cup gluten free oats
- 1 cup gluten free flour blend
- 1 large pinch of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla bean paste, divided in half (or vanilla extract works too)
- 10 Nectarines, sliced in 8 pieces each
- fresh mint for garnish
- vanilla ice cream, always
Instructions
- Preheat oven to 350F.
- In a mixing bowl, combine the butter and 1/2 cup of brown sugar (omit the 1 tablespoon for the nectarines). Using a wooden spoon or rubber spatula, incorporate until all the sugar is blended into the butter.
- Add in the oats, flour, salt, baking powder, cinnamon and vanilla bean pasta (or extract). Stir until everything comes together and looks like cookie dough.
- In another small bowl, combine the sliced nectarines and 1 tablespoon brown sugar.
- Using small jars, ramekins or ball canning jars, place 1 tablespoon or so of the oat cookie dough to the bottom. Press so that it flattens slightly. Add in 4-6 slices of nectarines. Top with another 1 tablespoon of cookie dough. Add in another 4-6 slices of nectarines.
- Crumble any remaining cookie dough on top of the final layer. Drizzle any liquid left over in the nectarine bowl on top.
- Arrange the jars on a baking tray. Place in the preheated oven and bake for 16-18 minutes – or until browned on top and bubbling. Remove from the oven and let cool for 5-10 minutes before serving.
- Serve with ice cream and garnish with fresh mint.
- Prep Time: 10
- Cook Time: 20
- Category: dessert
- Method: oven
- Cuisine: dessert