Description
This luscious Peach Crisp is summertime in a bowl. It’s sweet and just a little tart, with a crumbly, buttery oat topping.
Ingredients
Units
Scale
For the Filling
- 6 large nectarines (or 8 small nectarines)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch for gluten-free)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
For the Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
Optional
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9-inch square baking dish or a similar-sized ovenproof dish.
- In a large bowl, combine the filling ingredients. Toss gently until the nectarines are well coated. Let the mixture sit for about 10 minutes to allow the flavors to meld together.
- In a separate bowl, prepare the crisp topping. Whisk together the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Add the cold butter pieces to the mixture and use your fingers or a pastry cutter to blend everything together. Continue mixing until the mixture resembles coarse crumbs.
- Transfer the nectarine filling to the greased baking dish, spreading it out evenly. Sprinkle the crisp topping evenly over the nectarines.
- Place the dish in the preheated oven and bake for about 50-60 minutes, or until the topping is golden brown and the nectarines are tender and bubbling. (To keep your oven clean, place the baking dish on a baking sheet, just in case the filling bubbles over.).
- Once done, remove the crisp from the oven and let it cool for a few minutes before serving. You can serve it warm or at room temperature.
- For serving, top the nectarine crisp with a scoop of vanilla ice cream or whipped cream, if desired.