Nectarine Raspberry Crisp with Spiced Oatmeal Crumb Topping
Dive into the irresistible charm of this Nectarine Raspberry Crisp with Spiced Oatmeal Crumb Topping—your go-to summer dessert bursting with vibrant flavors and a comforting crunch. Sweet, juicy nectarines and tart raspberries create a luscious fruit base, complemented by a zesty hint of freshly squeezed lemon juice. The crowning glory is the spiced oatmeal crumble, infused with warming cinnamon and nutmeg, perfectly balanced with brown sugar and buttery richness. Baked to golden perfection, this crisp delivers a delightful contrast of textures: bubbling fruit and a crumbly topping that melts in your mouth. Ready in just under an hour, this dessert is perfect for gatherings or quiet evenings at home. Serve warm with creamy vanilla ice cream or whipped cream for the ultimate indulgence. Keywords: nectarine raspberry crisp, spiced crumble dessert, summer fruit crisp, oatmeal crumb topping.
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Recipe Information
Ingredients
- 6 large nectarines (ripe but firm)
- 1.5 cups raspberries
- 0.25 cups granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup old-fashioned rolled oats
- 0.5 cups all-purpose flour
- 0.5 cups light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cups unsalted butter (cold and cubed)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Slice the nectarines into thin wedges, removing the pits. Place the sliced nectarines and raspberries into the prepared baking dish.
In a small bowl, combine granulated sugar, cornstarch, and lemon juice. Pour this mixture over the fruit and gently toss to coat.
In a medium bowl, prepare the crumb topping by combining rolled oats, flour, brown sugar, cinnamon, nutmeg, and salt.
Add the cold, cubed butter to the crumb mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it forms pea-sized crumbs.
Evenly sprinkle the spiced oatmeal crumb topping over the fruit mixture in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Remove the crisp from the oven and allow it to cool for 10-15 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 44.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
