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Nectarine and Apricot Crisp
Indulge in the sun-kissed flavors of summer with this delightful Nectarine and Apricot Crisp, where the sweetness of ripe nectarines and apricots join forces with a crunchy oat and almond crumble. The succulent fruits, coated in a light sugary glaze, bubble under a crisp, buttery topping to create a dessert that's beautifully balanced in flavor and texture. Originating from the British tradition of fruit crumbles, this recipe brings you a taste of the English countryside in every bite.
Ingredients
- Unsalted butter
- 1/2 cup, cold and cubed
- Brown sugar
- 1/2 cup
- Almonds
- 1/2 cup, chopped
- Old-fashioned oats
- 1 cup
- Salt
- 1/4 teaspoon
- Ground cinnamon
- 1/2 teaspoon
- All-purpose flour
- 2 tablespoons
- Granulated sugar
- 1/4 cup
- Lemon juice
- 1 tablespoon
- Apricots
- 2 cups, pitted and sliced
- Nectarines
- 2 cups, pitted and sliced
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced nectarines, sliced apricots, lemon juice, granulated sugar, all-purpose flour, ground cinnamon, and salt. Toss until all the fruit pieces are well coated.
- Transfer the fruit mixture into a 9x13-inch baking dish, ensuring it's spread out evenly.
- In a separate bowl, combine the oats, chopped almonds, brown sugar, and cold cubed butter. Use your fingers or a pastry cutter to mix everything together until the mixture takes on the texture of coarse crumbs.
- Evenly distribute the oat and almond mixture over the top of the fruit in the baking dish.
- Bake in your preheated oven for 35-40 minutes, or until the fruit filling is bubbling and the topping has turned a golden brown color.
- Once done, remove the crisp from the oven and allow it to cool for a few minutes before serving.
- For an added touch of indulgence, serve this warm Nectarine and Apricot Crisp with a dollop of vanilla ice cream or a swirl of whipped cream.
Tips
- For a gluten-free version, swap the all-purpose flour for a gluten-free alternative and ensure your oats are certified gluten-free. For a nut-free version, omit the almonds and use an additional 1/2 cup of oats instead.
Dietary Information
Servings: 8 Dish Type: Dessert Prep Time: 20 minutes Cook Time: 40 minutes Calories: 320 Fat: 16g Carbs: 42g Protein: 5g Sodium: 76mg Sugar: 27g
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