Nectarine Crisp with Cinnamon Oat Topping

Get the Recipe: Nectarine Crisp with Cinnamon Oat Topping

This double topping nectarine crisp recipe features fresh nectarines baked beneath a thick, golden cinnamon-oat crisp topping.

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Yield12 servings

Prep35

Cook1

Optional Blanch & Peel15

Total1 50

Ingredients

Cinnamon-Oat Topping

1½ cups brown sugar, packed
½ cup granulated sugar
1½ cups old-fashioned oats
1½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon fresh grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon Diamond Crystal kosher salt
1 cup (2 sticks) unsalted, high-fat (European-style) butter, (vegans see FAQs)

Nectarine Filling

¼ cup brown sugar, packed
2 tablespoons granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon Diamond Crystal kosher salt
½ teaspoon lemon zest, (½ a lemon)
3 pounds nectarines, sliced, (about 9-10 nectarines)
1 tablespoon cornstarch
2 tablespoons fresh lemon juice, (about ½ lemon)

Equipment

measuring Cups
Measuring spoons
kitchen scale
2 large bowls
1 small bowl
1 slotted spoon or spider optional (for blanching & peeling)
1 2.5-3qt (2.3-2.8L) medium sauce pot optional (for blanching & peeling)
1 medium bowl optional (for blanching & peeling)
1 paring knife
1 cutting board
1 large serving spoon or spatula
1 2.5-3qt (2.3-2.8L) baking dish typically 8x11in (20x28cm)
1 half-sheet baking tray

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Instructions

To start, preheat your oven to 450°F (232°C). Then, lightly butter your baking dish and set it aside.
Next, measure out all of the topping ingredients. Combine everything except for the butter and mix well. Then, cut the butter into 1/2in (1.3cm) cubes. Add the butter pieces into the bowl of topping mix and combine with your hands by smushing and rubbing the butter into the dry ingredients. Stop when no dry ingredients remain unincorporated and the blend forms clumps between bean and pea-sized pieces. Don't overmix. If the topping is too uniform, the mix won't dry out correctly while baking. Place the topping in the refrigerator to chill while you make the filling.
For the filling, whisk together the following filling ingredients into a large bowl: brown sugar; granulated sugar; flour; cinnamon; salt; and zest. Set the bowl aside. Next, De-pit and slice your nectarines into ½-1in (1.3-2.5cm) thick wedges (see FAQs for help). Then, add them to your dry filling mix and gently toss to coat with a large spoon. In a small bowl, make a cornstarch slurry by whisking the lemon juice and cornstarch together. Pour the slurry over the coated nectarines and gently toss once more.
To assemble, add the filling to your buttered baking dish. Then, take the topping out of the fridge and cover the nectarines with half of the mixture. Set aside the remaining topping.
Now, place the dish on a baking sheet (in case of spillage) and put the crisp into the middle rack of your oven. Immediately reduce the oven temperature to 350°F (177°C). Bake the crisp for 30 minutes. Then, take it out, add the rest of the crisp topping, and bake for another 30 minutes. Let the crisp cool and set for 15 minutes before serving.

Notes

Substitute peaches for the nectarines in a 1:1 ratio.
I like to the leave the skin on the nectarines, because it imparts a beautiful burgundy color, additional pectin, and more flavor to the crisp. If skin-on is not for you, blanch the fruit and peel them. (See FAQs if you'd like instructions on blanching and slicing your fruit.)
Store the crisp in your refrigerator for up to 5 days or freezer for up to 2 months.
For all my gluten free friends, this is finally a recipe where I'm comfortable giving gluten free substitutions! (See FAQs for measurements and instructions)
If you want to add chopped nuts or slivered almonds to the topping for additional crunch, go for it! For more even more variety, consider adding other berries or even herbs like basil or thyme to the filling.

Nutrition