Ingredients
Scale
- 6 medium ripe nectarines (about 2 pounds), pitted and sliced into ¼-inch wedges
- ⅓ cup granulated sugar (or coconut sugar)
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour (or almond flour)
- ⅔ cup packed light brown sugar (or coconut sugar)
- ½ cup chopped pecans or walnuts (optional)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter an 8×8-inch baking dish.
- In a large bowl, combine the sliced nectarines with granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss until evenly coated.
- In a separate bowl, mix oats, flour, brown sugar, nuts (if using), cinnamon, and salt. Add butter and mix until it resembles coarse crumbs.
- Transfer the nectarine mixture to the prepared baking dish and sprinkle the topping evenly over the fruit.
- Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown.
- Let it cool for 15-20 minutes before serving.
Notes
To reduce calorie and sugar content, consider using monk fruit sweetener or a plant-based butter alternative. This recipe is versatile; you can use other fruits or make it gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 34g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: nectarine, crisp, summer dessert, baking, fruit dessert