Can I make Nectarine Crisp ahead of time?

Yes. You can prepare the fruit filling and crisp topping separately up to 24 hours in advance and store them in the refrigerator. Assemble and bake when ready to serve. You can also bake the Nectarine Crisp ahead of time and gently reheat it before serving.

Do nectarines need to be peeled for Nectarine Crisp?

No. The skin on nectarines becomes tender during baking and adds color, texture, and flavor to the dessert. Leaving the skin on also saves preparation time and helps preserve nutrients.

How do I keep Nectarine Crisp from becoming watery?

Using a thickener such as cornstarch is essential. Also, avoid using overly ripe nectarines that release excessive juice during baking. Allowing the Nectarine Crisp to cool for at least 15 to 20 minutes after baking helps the filling set properly.

Easy Nectarine Crisp Recipe

Name: Nectarine Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 large fresh nectarines, pitted and sliced; 2 tbsp lemon juice; 1 tsp vanilla extract; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 cup old-fashioned oats; 3/4 cup all-purpose flour; 3/4 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup cold unsalted butter, cubed

Description

This Nectarine Crisp is a simple and comforting summer dessert made with juicy fresh nectarines and a buttery oat crumble topping. Easy to prepare and perfect for family gatherings, it delivers a delicious balance of sweet fruit filling and crunchy golden crisp topping.

Ingredients

Scale

6 large fresh nectarines, pitted and sliced
2 tbsp lemon juice
1 tsp vanilla extract
1/4 cup granulated sugar
2 tbsp cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
Place the sliced nectarines in a large mixing bowl.
Add lemon juice, vanilla extract, granulated sugar, and cornstarch. Toss until the fruit is evenly coated.
Transfer the nectarine mixture to the prepared baking dish and spread evenly.
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Cut the cold butter into the dry ingredients until coarse crumbs form.
Sprinkle the crumble mixture evenly over the nectarine filling.
Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove from the oven and allow the Nectarine Crisp to cool for 15 to 20 minutes before serving.
Serve warm on its own or with vanilla ice cream or whipped cream.

Notes

Use ripe but firm nectarines for the best texture.
No need to peel the nectarines before baking.
Allow the crisp to rest after baking so the filling can thicken.
Add chopped pecans or almonds for extra crunch.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven for the best texture.
Frozen nectarines can be used if thawed and drained first.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 27g
Sodium: 95mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg