Nectarine Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4tablespoons softened unsalted butter
- 1teaspoon cinnamon
- 1cup light brown sugar
- 2tablespoons cornstarch
- 3pounds ripe nectarines, pitted and cut in eighths
- 1tablespoon fresh lemon juice
- ½cup flour
- Whipped cream or ice cream
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
- Step 2
Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
- Step 3
With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
- Step 4
Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.
Private Notes
Comments
Made this with nectarines and Mark Bittman's whipped cream and it was wonderful! I did add a pinch of kosher salt, as recommended by Amy M, to the sugar mix before tossing with the fruit. Perfection.
Found 4 nectarines in the fruit bowl and made this recipe as a last minute dessert. It's quick and easy to put together and absolutely delicious. Serve with a scoop of vanilla ice cream for sure!
This was good, but not the best I've had. The topping was a bit dry and could have used some salt to brighten the flavors.
Made this with nectarines and Mark Bittman's whipped cream and it was wonderful! I did add a pinch of kosher salt, as recommended by Amy M, to the sugar mix before tossing with the fruit. Perfection.
Advertisement