This nectarine crisp is my favorite way to bake with fresh nectarines because it's so easy and always delicious. With a scoop of vanilla ice cream on top, it tastes downright heavenly. Plus, it has a simple brown sugar oatmeal streusel topping that is hard to resist!
I love baking with fresh nectarines because they are naturally sweet and so juicy. In fact, you don't even have to peel them, which makes any dessert ten times easier.
This nectarine crisp is one of my favorite recipes to make when I get my hands on some nectarines because it's so easy. You just prep the fruit filling, whip up my super simple oatmeal streusel topping, sprinkle it on top, and bake!
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🥘 Ingredients
Brown sugar and warm spices like cinnamon are the perfect complement to the sweet and juicy peach-like flavor of nectarines. Nuts are completely optional but will give your crisp the most delicious crunch!
Fruit Filling
- Nectarines - 5 cups of washed nectarines that have been cored and sliced or diced. (You do not have to peel them unless desired).
- Sugar - ⅓ cup of white granulated sugar
- All-purpose ¼ cup of all-purpose flour or an all-purpose flour substitute to thicken the fruit filling.
- Vanilla Extract - 1 teaspoon of vanilla extract.
- Lemon (optional) - A little fresh lemon juice and zest really brightens up the flavor.
Oat Topping
- Old-Fashioned Rolled Oats - ⅔ cup of old-fashioned rolled oats.
- All-Purpose Flour - ½ cup of all-purpose flour or an all-purpose flour substitute.
- Light Brown Sugar - ½ cup of packed light brown sugar or a brown sugar substitute.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt - 1 pinch of salt to offset the sweetness.
- Chopped Nuts (optional) - ½ cup chopped nuts, preferably walnuts, almonds, or pecans.
- Butter - ½ cup of melted butter or a butter substitute.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Nectarine Crisp
There are two components to a nectarine crisp: the filling and the oat topping. Luckily, both are super simple. You'll need a sharp knife and cutting board, two mixing bowls, your measuring utensils, a silicone spatula, and a 9x9 baking dish.
One 9x9 nectarine crisp makes about 10-12 servings. It goes further with a little ice cream.
Step 1: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4). Lightly butter your 1.5-quart or 9x9 baking dish.
Step 2: Prep the nectarines. Prep 5 cups (715 grams) of nectarines and place the slices or chunks into a medium-sized mixing bowl.
Step 3: Make the fruit filling. Add ⅓ cup (66.67 grams) of sugar, ¼ cup (31.25 grams) of all-purpose flour, 1 teaspoon (4.93 milliliters) of vanilla, and optional lemon juice and zest, then stir to coat evenly. Transfer the fruit filling to your prepared baking dish.
Step 4: Make the oat topping. In a second medium-sized mixing bowl, combine ⅔ cup (54.05 grams) of old-fashioned oats, ½ cup (62.5 grams) of all-purpose flour, ½ cup (110 grams) of light brown sugar, 1 teaspoon (2 grams) of ground cinnamon, 1 pinch of salt, optional ½ cup (72 grams) of chopped nuts, and melted ½ cup (113.5 grams) of butter. Mix to combine until crumbly.
Step 5: Sprinkle on the topping. Sprinkle the oat mixture over the nectarines in the baking dish. Spread in an even layer over the top of the fruit filling.
Step 6: Bake. Bake at 350°F (175°C/Gas Mark 4) for 45-50 minutes until the topping is toasted and golden brown and the nectarine filling is bubbling around the edges.
Step 7: Cool and serve. Remove your crisp from the oven and allow it to cool slightly before serving.
🍦 What To Serve With Nectarine Crisp
The best way to serve a nectarine crisp is warm, with a scoop of vanilla ice cream and a little whipped cream on top. A dollop of chantilly cream would be super tasty, too. Enjoy!
If you love this nectarine crisp, be sure to check out all of my fruity and delicious nectarine recipes right here. My super simple nectarine cobbler is to die for!
💭 Angela's Pro Tips & Recipe Notes
- Five cups is approximately 2-2.5 pounds of nectarines.
- If you don't have a fruit corer, slice the nectarine along its natural seam. Then, twist the halves to separate, and use your fingers or a knife to remove the pit.
- For the best flavor and texture, look for firm, ripe nectarines. The skin should only give slightly to the touch and have no green color.
- These can be peeled or unpeeled. It’s up to the baker. I like leaving the peel on because it keeps the ‘easy’ in this dessert. If you don't like the peel's texture, you can go ahead and peel them.
- If you have exceptionally sweet nectarines, you can use less sugar to taste.
- If your streusel is getting too dark, cover your nectarine crisp with foil for the remainder of the baking time. I recommend checking it at about the 25-minute mark because all ovens are different.
🥄 Make Ahead Options
Your already-baked or ready-to-be-baked nectarine crisp can be frozen for an easy dessert at a later time. Just wrap the crisp in the baking pan tightly with foil and freeze for up to 3 months.
If you bake the crisp first, it will only need about 15-20 minutes of reheating time. An unbaked frozen crisp will need closer to 1 hour of baking time.
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🥡 Storing & Reheating
Once cool, cover your crisp with plastic wrap and refrigerate it for up to 3 days.
Freezing
Wrap your crisp tightly in foil and place it in a freezer-safe airtight container. You can freeze it for up to 3 months. For quicker reheating, let it thaw in the fridge overnight. Otherwise, you can reheat it from frozen.
Reheating
To reheat, place your nectarine crisp in a preheated oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through. Cover with foil if needed to prevent the oat topping from getting too dark.
❓ Recipe FAQs
Yes! Nectarines taste wonderful with berries, apples, peaches, plums, and apricots. You can include any of these with your nectarines as long as it still equals a total of 5 cups of fruit.
Fresh nectarines will have the best texture and flavor, but you can use canned nectarines in a pinch. Drain off all of the liquid and reduce the amount of sugar as needed because canned nectarines will typically have added sugar.
These three desserts are similar in many ways but have a few distinct characteristics that set them apart from one another. A crisp has a topping made of sugar, butter, and flour, and oats. A crumble, on the other hand, usually lacks oats. Meanwhile, a cobbler has a biscuit or pie dough topping. Take a look at my post here to learn all of the similarities and differences!
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📖 Recipe Card
Nectarine Crisp
Ingredients
Fruit Filling
- 5 cups nectarines (washed, cored, and sliced or diced)
- ⅓ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- lemon (optional, juice + zest)
Oat Streusel Topping
- ⅔ cup old fashioned oats (rolled oats)
- ½ cup all-purpose flour
- ½ cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup chopped nuts (optional - use walnuts, almonds, or pecans)
- ½ cup butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Combine The Fruit Filling
- Preheat your oven to 350°F (175°C/Gas Mark 4). Lightly butter your 1.5-quart or 9x9 baking dish.
- Prep 5 cups nectarines and place the slices or chunks into a medium-sized mixing bowl.
- Add ⅓ cup sugar, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and optional lemon juice and zest, then stir to coat evenly. Transfer the fruit filling to your prepared baking dish.
Make The Streusel Topping
- In a second medium-sized mixing bowl, combine ⅔ cup old fashioned oats, ½ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, 1 pinch salt, optional ½ cup chopped nuts, and melted ½ cup butter. Mix to combine until crumbly.
- Sprinkle the oat mixture over the nectarines in the baking dish. Spread in an even layer over the top of the fruit filling.
Bake & Serve The Nectarine Crisp
- Bake at 350°F (175°C/Gas Mark 4) for 45-50 minutes until the topping is toasted and golden-brown and the nectarine filling is bubbling around the edges.
- Remove your crisp from the oven and allow it to cool slightly before serving.
Notes
- Five cups is approximately 2-2.5 pounds of nectarines.
- Slice the nectarine along its natural seam and twist the halves to separate, then use your fingers or a knife to remove the pit.
- For the best flavor and texture, look for ripe nectarines that feel firm.
- These can be peeled or unpeeled. It’s up to the baker. I like leaving the peel on because it keeps the ‘easy’ in this dessert.
- If you have exceptionally sweet nectarines, you can use less sugar to taste.
- If your streusel is getting too dark, cover your nectarine crisp with foil for the remainder of the baking time.
- Cover your crisp with plastic wrap and refrigerate it for up to 3 days.
- You can also wrap your crisp tightly in plastic wrap, and place it in a freezer-safe airtight container, and freeze it for up to 3 months.
- To reheat, place your nectarine crisp in a preheated oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through.
Anonymous says
Loved the recipe. Since I like cinnamon, I added a teaspoon to the fruit also. Once my nectarines are gone will try it with apples. Maybe add cinnamon & nutmeg to the apples. Thank you!