Nectarine Crisp with Cinnamon Oat Pecan Streusel

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.

Fruit Filling

• Fresh Nectarines
• Sugar
• Cinnamon
• Lemon Juice
• Cornstarch – this will help thicken the fruit liquids as it cooks

Streusel Topping

• Old Fashioned Oats
• Brown Sugar
• Flour
• Cinnamon
• Salt
• Toasted Chopped Pecans
• Butter

See the substitutions below if you want nut-free

Make The Filling

1. 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
2. Place the fruit in a large bowl with the lemon juice and stir.
3. In a large bowl, whisk together the sugar, cinnamon, and cornstarch.

4. Add the sugar mixture to the fruit and stir, coating all pieces. Set aside.

Make The Streusel

1. In a large bowl, the oats, sugar, cinnamon, flour, salt, and pecans.
2. Give it a stir and add in the softened butter.

3. 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.

 

1. 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.
2. Add the streusel on top and gently press down.
3. 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.

Baking Times

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.

Serving Suggestions

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.

1. Preheat the oven to 350F.
2. 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

Recipe Substitutions

• 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!

• Nectarine Turnovers

• Cherry Chipotle BBq Sauce

• Peach Porkchops

• Cherry Pie Filling

• Nectarine Cake

• Peach Slab Pie

• Peach Crostini

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