Strawberry-Nectarine Crisp
Servings 6
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 until 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!