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.
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.
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.
Combine the oats, flour, butter, sugar, and cinnamon 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!
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
- 1½ tbsp cornstarch
- Juice from 1/2 lemon or lime
- Pinch of salt
Oat Topping:
- 1 cup quick-cooking oats
- ⅓ cup flour
- 6 tbsp unsalted butter, diced
- ¼ cup brown sugar
- 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, 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!
Sweet juicy seasonal fruit with crunchy buttery oaty topping…simply perfect!
I love fruit crisps! Best way to use summer fruit, IMO. Terrific recipe, love the combo of strawberries and nectarines. Thanks!
I love that this was made on a whim! Such a fun fruit combo.
This sounds great! I’m wondering how much almonds did you add to your topping?