Nectarine Brown Sugar Crisp
User Reviews
4.9
Nectarine Brown Sugar Crisp
Description
The recipe begins by mixing peeled, sliced nectarines with sugar, cornstarch, and fresh lemon juice, which thickens the fruit juices during baking and balances sweetness with acidity. The brown sugar oat crumble topping combines oats, flour, brown sugar, white sugar, and cold butter cut into pieces to create a coarse, uneven texture that crisps up in the oven. The topping's butter melts into the oat mixture, creating clusters of crunchiness.
Baked at 350 degrees in a 9-inch dish, the fruit softens and releases juices while the topping crisps and browns. Covering with foil partway through baking helps avoid over-browning of the crumble. The result is a warm fruit dessert with texture contrasts between soft fruit and crunchy topping. It’s ideal served immediately with vanilla bean ice cream, which adds cooling, creamy richness alongside the warm crisp.
Ingredients
- 4 cups nectarine peeled and sliced, or peaches
- 1/4 cup sugar
- 1 1/2 Tablespoons cornstarch
- 1 Tablespoon lemon juice fresh
Brown Sugar Oat Crumble:
- 3/4 cup oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/3 cup sugar
- 8 Tablespoons butter cut into small pieces, cold
Instructions
- Heat oven to 350 degrees.
- Place sliced nectarines, sugar, cornstarch, and lemon juice in bowl. Toss to coat.
- In small bowl, mix oats, flour, brown sugar and sugar. Cut in cold butter with a fork or pastry cutter until it is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.
- Place nectarines in 9-inch baking dish. Top with brown sugar oat crumble.
- Bake for 24-32 minutes or until crumble is melted and starts to bubble. If the crumble starts to brown too much, cover with foil halfway through the baking time.
- Serve warm with vanilla bean ice cream.
User Reviews
Overall Rating
4.9
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