Nectarine Raspberry Crisp
To say goodbye to summer in these last few sweet weeks, I have to pay tribute to some of its best offerings: fresh berries and seasonal fruit. Some of my favorites happen to be nectarines and raspberries. To me there's no better fruit than a super ripe, sweet yet tangy nectarine. And fresh raspberries? Who doesn't love those sweet little morsels?!
While I'm not a baker, crisps and crumbles are totally my thing. They're super easy to make for such an impressive, delicious dessert and there's tons of room for forgiveness. Forget being exact! Preciseness is for squares.
But seriously, this crisp recipe is super simple and would pair quite nicely with practically any summer fruit, so pick your favs! My favorite component has to be the pecan bits to give that extra added crunch and texture. They don't call it a crisp for nothing! So snuggle on in, folks, and enjoy this dessert that’s perfect for transitioning from summer to fall.
Nectarine Raspberry Crisp
Serves 4-6
Ingredients
3-4 ripe nectarines, sliced 1/2 inch thick
1 1/2 cups fresh raspberries
Juice of one lemon
1/4 cup sugar
1 tablespoon cornstarch
Dash of cinnamon
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons cold salted butter, cut into bits
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees. Combine nectarines, raspberries, lemon juice, sugar, cornstarch and cinnamon together in a medium bowl. Spread evenly across a buttered casserole dish or pie plate. In another medium bowl, combine flour, brown sugar, oatmeal, salt and cinnamon. Add butter and pecans and, using your fingers, combine mixture until crumbly. Add to top of nectarine mixture. Bake for 45-50 minutes. Cool and serve with vanilla ice cream or homemade whipped cream.
