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Fresh Peach or Nectarine Crisp

Juicy fresh nectarines or peaches are baked beneath a buttery cinnamon oat crumble until golden and bubbly. Serve it warm with a scoop of vanilla ice cream for the ultimate comforting treat. Even better this recipe works beautifully with apples, mixed berries, cherries, or your favorite seasonal fruit.
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Prep Time 20 minutes
Cook Time 1 hour
cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Fruit Filling:
  • 1 tablespoon softened butter (for greasing baking dish)
  • 5-6 pounds fresh nectarines or peaches, sliced (about 14-16 medium sized pieces)
  • 1 tablespoon lemon juice
  • 1/3 cup honey, agave nectar syrup, or maple syrup
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • pinch kosher salt
Crisp Topping
  • 1 cup all purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1/4 teaspoon cinnamon
  • pinch kosher salt
  • 2 sticks cold unsalted butter

Equipment

  • 9x13 baking dish
  • large mixing bowl
  • food processor or pastry cutter
  • Measuring Cups and Spoons
  • knife
  • Cutting Board
  • aluminum foil
  • cooling rack

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Lightly butter a 9 x 13-inch baking dish with the softened butter and set aside.
Prepare the Fruit Filling
  1. In a large mixing bowl, gently combine the sliced peaches or nectarines with the lemon juice, honey (or agave nectar or pure maple syrup), cornstarch, ground cinnamon, and a pinch of kosher salt. Toss carefully until all of the fruit is evenly coated.
    Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
Make the Crisp Topping
  1. In a separate large bowl or a food processor, add the flour, old-fashioned oats, brown sugar, ¼ teaspoon cinnamon, a pinch of kosher salt and whisk or pulse in food processor 3-5 times, just until the ingredients are evenly combined. Be careful not to over process the oats and break them down too much.
    Cut the cold butter into small cubes.
    Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture forms coarse, crumbly clusters with some pea-sized pieces remaining.
    If using a food processor, pulse the cold butter cubes with the oat and flour mixture 8-10 times, or until the mixture resembles coarse crumbs with some peas sized pieces of butter remaining. Avoid over-processing, the topping should look crumbly, not like a dough.
    Evenly sprinkle the topping over the fruit, covering it completely without pressing it down.
Bake
  1. Loosely cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 30–35 minutes, or until the topping is golden brown and crisp and the fruit is bubbling around the edges.
    If the topping begins to brown too quickly after uncovering, loosely tent it with foil for the remainder of the baking time.
    Remove the crisp from the oven and let it cool for 15–20 minutes before serving. This allows the fruit filling to thicken and makes it easier to serve.
    Enjoy warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream.

Notes

Recipe Notes
  • Sweetener Options: The recipe calls for honey, agave nectar, or pure maple syrup. If you would like to replace the sweetener with granulated sugar,  use ½ cup granulated sugar and reduce the cornstarch to 2 tablespoons.
  • Make It Your Own: This crisp recipe is a wonderful base for apples, pears, blueberries, blackberries, cherries, or a triple berry blend. Simply swap the fruit and enjoy it year-round.
  • Best Served Warm: There’s nothing better than a warm bowl of crisp topped with creamy vanilla ice cream as it melts into the buttery oat topping and sweet fruit filling. It’s my favorite way to enjoy this recipe!