Description
This Nectarine Crisp with Cinnamon Oat is the perfect summer dessert, featuring juicy nectarines topped with a crunchy cinnamon oat pecan streusel. The combination of sweet fruit and crispy streusel makes it a delicious and comforting treat for any occasion.
Ingredients
Scale
- 7–8 cups chopped nectarines
- 3/4 cup sugar
- 2 tbsp cornstarch
- 3/4 tsp cinnamon
- 1 tbsp lemon juice
- 1 cup old-fashioned oats
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 3/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup toasted chopped pecans
- 9 tbsp unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix chopped nectarines with lemon juice.
- In a separate bowl, whisk together sugar, cornstarch, and cinnamon. Add the dry mixture to the nectarines and stir to coat evenly. Set aside.
- In another bowl, combine oats, brown sugar, flour, cinnamon, salt, and toasted pecans. Add softened butter and mix until the mixture forms crumbly clusters.
- In a 9×13-inch baking dish, add the nectarine mixture, ensuring all the juice is poured into the dish.
- Top with the streusel and press gently to even out.
- Bake for 30-45 minutes or until the streusel is golden brown and the fruit is bubbling.
- Let the crisp cool for at least 20-30 minutes before serving.
Notes
- Check the crisp after 30 minutes for doneness. If the topping is not golden, bake for an additional 10 minutes.
- For a nut-free version, omit the pecans and increase flour to 1 3/4 cups.
- Leftovers can be stored in the fridge for up to a week. Reheat in the oven at 350°F for 15 minutes to keep the streusel crispy.
- This crisp pairs beautifully with vanilla ice cream, whipped cream, or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg