This juicy nectarine crisp topped with a cinnamon oat pecan streusel captures summer deliciousness in every single bite!
In the summer, there are certain foods that I crave. I just have-to-have them.
Watermelon, burgers on the grill, corn on the cob, and fresh stone fruit.
Stone Fruit = Summer
So what’s a Stone Fruit? It’s a thin-skinned fruit with a meaty/juicy flesh that has a “stone” or pit inside. This pit contains the seed of the fruit.
These fruits have a short growing season and are picked at their peak ripeness as they do not continue to ripen once picked.
Peaches, nectarines, cherries (demon seeds), apricots, plums, lychees, etc.
Gather The Ingredients
The ingredient list is pretty basic as all but the fruits are standard pantry and fridge ingredients. The fruit is seasonal so you can adjust per the season.
- Fresh Nectarines
- Lemon Juice
- Cornstarch – this will help thicken the fruit liquids as it cooks
- Old Fashioned Oats
- Brown Sugar
- Toasted Chopped Pecans
See the substitutions below if you want nut-free
Make The Filling
- Dice up the fruit into even size chunks. The larger the chunks, the longer it’ll take to bake.
- I leave the skin on mine but you can blanch your fruit before you cut it up to remove the skin
- Place the fruit in a large bowl with the lemon juice and stir.
- In a large bowl, whisk together the sugar, cinnamon, and cornstarch.
- Add the sugar mixture to the fruit and stir, coating all pieces. Set aside.
Make The Streusel
- In a large bowl, the oats, sugar, cinnamon, flour, salt, and pecans.
- Give it a stir and add in the softened butter.
- Using the back of a fork or your fingers, work the butter into the mixture
What you’re looking for is to coat the pieces with the butter and to have clumps form.
Once you have crumbles and chunks, it’s time to assemble
Chef’s Tip for Make-ahead Streusel
Once the streusel is at this stage you can put it in an air-tight container and place it in the fridge for up to 3 days.
Let’s Assemble This Crisp
This recipe makes enough for to fit beautifully in my FAVORITE 9×13″ baker or in two 3-quart round bakers.
Since I was making one crisp to drop off for a friend, I opted for the 2 round baking dishes.
- To your baking dish(es), add your fruit mixture and, using a spatula, scrape out the bowl making sure you put all the juice/sauce at the bottom of the bowl onto the fruit in the baking dish.
- Add the streusel on top and gently press down.
- If yours is piled super high and you think it may ooze over when baking, put the dish on a rimmed baking pan before popping it in the oven.
Depending on how small or large you cut your pieces will dictate how long this has to bake. Since my cuts are about 1″ or so, my dishes took about 40 minutes.
How to tell when it’s done
- The streusel is golden brown and crisp
- The fruit will be bubbling around the edges
- Using a thin blade, the fruit will pierce easily
When it’s done, you want to place the dish on a cooling rack for at least 20 minutes to let the fruit and liquids set.
Trust me, it’ll still be uber hot to serve. I personally let it rest 30 minutes or while we’re eating our meal before serving.
These are totally optional but I say go for it!
- Ice Cream – vanilla bean, cinnamon or peach ice cream
- Whipped Cream or Whipped Topping
- Caramel Sauce
- Powdered Sugar
Storing & Reheating Instructions
Once the crisp is completely cool, cover the dish with plastic wrap and place it in the fridge. It will last about a week.
While completely optional as this ROCKS cold, you can reheat it.
- Preheat the oven to 350F.
- Transfer the mixture to an oven-safe serving dish and reheat for 15 minutes or just enough to warm through.
I personally don’t recommend the microwave as it can make the streusel gummy
- Fruit – peaches, cherries, a mixture of stone fruit, apricots
- Nuts – walnuts, macadamia nuts or almonds
- Nut-Free – If you have a nut allergy simply omit the nuts and increase the flour to 1 3/4 cups
Love Stone Fruit? Check Out These Recipes!
Cinnamon Oat Pecan Streusel
- 1 cup AP flour
- 1 cup toasted chopped pecans
- 1 1 /3 cups old fashioned oats
- 1 cup light brown sugar
- 3/4 tsp cinnamon
- 9 Tbl unsalted butter, very soft
- 1/2 tsp kosher salt
- 7–8 cups chopped nectarines (~8–9 large nectarines)
- 3/4 cup of sugar
- 2 Tbl cornstarch
- 3/4 tsp cinnamon
- 1 Tbl lemon juice
Make the Streusel
- In a large bowl add all of the streusel ingredients EXCEPT the butter and mix to combine. Add in the very soft butter and with either clean hands or a fork, press the butter into the oat mixture until it forms clumps and coated crumbs; set aside. *This can be made 1 day in advance. Simply make, place in an air-tight container, and refrigerate for up to 3 days.
Make the Fruit Filling
- In a small bowl, whisk together the sugar, cornstarch, and cinnamon. In a large bowl add the fruit and lemon juice. Gently stir to combine. Add the sugar mixture to the fruit and stir to coat all of the pieces. Set aside while the oven preheats.
Assemble & Bake
- Preheat the oven to 350F. In two 3-quart baking dishes or one 9×13″ (13×9″) baking dish, add the fruit mixture and all of the liquid from the bowl.
- Next, add the streusel mixture to the fruit and press down slightly.
- Place the dish on a rimmed baking sheet and put it in the oven. Bake for 30-45 minutes or until the fruit pierces easily with the tip of a thin blade and the streusel is golden brown.
- Remove from the oven and place the pan on a wire rack. Allow to cool for at least 20-25 minutes before serving.
- Store the leftovers in the pan, covered and in the fridge for up to a week.
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