Recipe: Nectarine Oat & Almond Crisp
Last summer in Colorado, I decided to pick up a few bags of nectarines from a local farmer parked on the side of the road. We ate a few of these fruits, and I decided to make a dessert with the rest! I tried to keep this sweet recipe simple, and I hope you enjoy it!
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Distefano Orchards of Palisade, Colorado
Distefano Orchards specializes in growing Palisade Peaches, but also has a Nectarine Block. In addition to peaches and nectarines, they also produce cherries and plums.
Nectarines are very similar to peaches, but generally have two distinct differences.
- They are much sweeter in taste, and
- They do not have any fuzz.
Nectarine trees are identical to peach trees. Distefano uses the same farming practices on nectarines as they do peaches, which makes it a great compliment crop.
They offer nectarines from mid-July to late-August in limited quantities.
- Fresh Nectarines
- 1 cup Rolled Oats
- 1 cup Chopped Raw Unsalted Almonds
- 1 tsp Baking Powder
- Brown Sugar
- Lemon Juice
- Vanilla Extract
- Unsalted Butter
I adapted this recipe from The Kitchen Whisperer & Aileen Cooks
- Preheat oven to 325 degrees.
- Prime baking dish with Unsalted Butter.
- Slice nectarines.
- Arrange nectarine slices in an even layer on the bottom of the dish.
- Squeeze lemon over nectarines.
- Add baking powder to nectarines.
- Stir & place into oven as you make the streusel.
- In a large bowl, mix together the rolled oats, brown sugar, cinnamon, 1 Tablespoon of butter, salt, and vanilla for the streusel. Add more butter, if needed, so that the streusel has butter throughout & is clumped together.
- Layer the streusel on top of the nectarines. Press and pack the streusel down with your fingers.
- Bake for 30-45 minutes.
- Serve warm. Feel free to add your choice of cream.
Your crisp is ready when…
- The streusel is golden brown and crisp;
- The fruit is bubbling around the edges; and
- The fruit pierces easily under a thin blade.
This is also a great dish to make ahead for breakfast! You can eat it warmed up, or cold, and it can last a few days covered in the refrigerator!
Let us know what you think of this recipe. We’d love to see what you make!