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Nectarine Crisp

Nectarine Crisp

  • Author: Melissa | My Homemade Roots


This luscious Peach Crisp is summertime in a bowl. It’s sweet and just a little tart, with a crumbly, buttery oat topping.


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


  • Vanilla ice cream or whipped cream for serving


  1. Preheat your oven to 375°F (190°C). Butter a 9-inch square baking dish or a similar-sized ovenproof dish.
  2. 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.
  3. 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.
  4. Transfer the nectarine filling to the greased baking dish, spreading it out evenly. Sprinkle the crisp topping evenly over the nectarines.
  5. 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.).
  6. 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.
  7. For serving, top the nectarine crisp with a scoop of vanilla ice cream or whipped cream, if desired.