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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)

Method

  1. Make the nectarine filling:
  2. Preheat the oven to 375°F with a rack in the center position
  3. Lightly grease a 10-inch oven-safe skillet with butter
  4. To the skillet, add nectarines, sugar, lemon juice, cornstarch, vanilla, and a pinch of kosher salt
  5. Still to combine. Set aside while you make the toping
  6. Make the crisp topping:
  7. In a medium bowl, combine the oats, flour, pecans, brown sugar, cinnamon, and salt
  8. Pour melted butter over the top, and stire
  9. Sprinkle topping over the fruit in an even layer
  10. 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!
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