Description
A delightful summer dessert featuring juicy nectarines topped with a crunchy cinnamon oat pecan streusel.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup toasted chopped pecans
- 1 1/3 cups old fashioned oats
- 1 cup light brown sugar, packed
- 3/4 teaspoon ground cinnamon
- 9 tablespoons unsalted butter, very soft
- 1/2 teaspoon kosher salt
- 7–8 cups chopped nectarines (~8–9 large nectarines)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Combine 1 cup all-purpose flour, 1 1/3 cups old fashioned oats, 1 cup toasted chopped pecans, 1 cup light brown sugar, and 3/4 teaspoon ground cinnamon in a medium bowl.
- Add 9 tablespoons very soft unsalted butter and 1/2 teaspoon kosher salt. Use a fork to work the butter into the dry ingredients until clusters form.
- Set the streusel aside.
- Wash and cut 8–9 nectarines into 1/2–3/4-inch pieces, measuring about 7–8 cups chopped fruit.
- In a large bowl, stir together 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 3/4 teaspoon ground cinnamon.
- Add the chopped nectarines and 1 tablespoon lemon juice. Toss gently to coat.
- Let the mixture sit for five minutes.
- Lightly butter a 9×13-inch baking dish and spoon the fruit filling into the dish.
- Distribute the streusel evenly over the top, pressing slightly against the fruit.
- Bake at 375°F (190°C) for 35–45 minutes until bubbling and golden.
- Let the crisp rest for 10–20 minutes before serving.
Notes
For a dairy-free option, substitute 9 tablespoons of firm plant butter or coconut oil for the unsalted butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 30g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg