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Strawberry-Nectarine Crisp

Strawberries and nectarines are baked until juicy and sweet with a sweet and delicious oat topping–it’s the perfect summer dessert. 

Strawberry-Nectarine Crisp

We finally had a cool day!!! It’s been so hot here in Portland for SO long that it was extra wonderful to wake up to a cool, breezy, and cloudy day. Of course, I had to make a slow-cooked meal for dinner and I also decided to bake a strawberry-nectarine crisp for dessert. I had some ripe fruit that nobody seemed to be eating so I decided to throw it all together and make a fruit crisp. This dessert couldn’t be easier to throw together, but it also makes your house smell amazing and will make your family very happy. I served this fruit crisp with homemade whipped cream but vanilla ice cream would also be terrific.

Strawberry-Nectarine Crisp

How to Make a Strawberry-Nectarine Crisp

Preheat the oven to 350 degrees. Coat a 10-inch cast iron skillet with cooking spray.

Toss the strawberries, nectarines, and raspberries with sugar, cornstarch, cinnamon, and salt.

Pour the fruit mixture into the prepared cast iron skillet or baking dish.

Strawberry-Nectarine Crisp

Combine the oats, almond slices, flour, butter, sugar, and cinnamon together until well combined. Scatter oat topping evenly over the fruit.

Strawberry-Nectarine Crisp

Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown. Remove from the oven and allow to cool for 15-30 minutes before serving. Serve plain, with whipped cream, or with ice cream. Enjoy!

Strawberry-Nectarine Crisp

Strawberry-Nectarine Crisp

Strawberry-Nectarine Crisp

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking

Equipment

  • 10-Inch Cast Iron Skillet

Ingredients

Fruit:

  • 10 oz fresh strawberries, hulled & halved
  • 3 large nectarines, peeled and sliced
  • ½ cup fresh raspberries
  • ½ cup white sugar
  • tbsp cornstarch
  • Juice from 1/2 lemon or lime
  • Pinch of salt

Oat Topping:

  • 1 cup quick-cooking oats
  • cup flour
  • 6 tbsp unsalted butter, diced
  • ¼-½ tsp ground cinnamon, to taste
  • Pinch of salt

Instructions

  • Preheat the oven to 350 degrees. Coat a 10-inch cast iron skillet with cooking spray.
  • Prepare the fruit by tossing the strawberries, nectarines, and raspberries with sugar, cornstarch, lemon juice, and salt.
  • Pour the fruit mixture into the prepared cast iron skillet or baking dish.
  • Prepare the oat topping by combining the oats, almond slices, flour, butter, sugar, cinnamon, and salt together until well combined. Scatter oat topping evenly over the fruit.
  • Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.
  • Remove from the oven and allow to cool for 15-30 minutes before serving.
  • Serve plain, with whipped cream, or with ice cream. Enjoy!
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3 Comments

  1. I love fruit crisps! Best way to use summer fruit, IMO. Terrific recipe, love the combo of strawberries and nectarines. Thanks!