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Summer Dessert: Nectarine Crisp

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Ingredients
  

For the nectarine filling:

  • Salted butter for greasing
  • 3 lbs ripe nectarines pitted and chopped into 1-inch pieces (about 6 cups)
  • ½ cup granulated sugar
  • Juice of ½ lemon
  • 4 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

For the crisp topping:

  • ¾ cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup pecans chopped
  • ⅔ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 8 tablespoons salted butter melted (aka one glorious stick)

Instructions
 

  • Make the nectarine filling:
  • Preheat the oven to 375°F with a rack in the center position
  • Lightly grease a 10-inch oven-safe skillet with butter
  • To the skillet, add nectarines, sugar, lemon juice, cornstarch, vanilla, and a pinch of kosher salt
  • Still to combine. Set aside while you make the toping
  • Make the crisp topping:
  • In a medium bowl, combine the oats, flour, pecans, brown sugar, cinnamon, and salt
  • Pour melted butter over the top, and stire
  • Sprinkle topping over the fruit in an even layer
  • Pro tip: you can truly sub out so many fruits if you don't have, or like, nectarines! Use plums, cherries, peaches, or a handful of raspberries or strawberries!