Nectarines don’t receive the warm fanfare that its look-alike cousin, the peach, enjoys but they deserve just as much love. The nectarine is a cultivar of the peach and are of the same species but grown with a recessive gene resulting in the absence of peach fuzz. They tend to have a firmer flesh and taste distinctively different than a peach.
The recipe pairs two varieties of stone fruits, nectarines and plums, in a crisp adorned with an oatmeal-almond streusel. This rustic, seasonal dessert makes for a delicious summer or early autumn treat using fruits that are at their best this time of year.
Instead of making one large baked fruit crisp, I’ve individualized them for portion control, ease of serving and a fun presentation. What’s really great about this recipe is that, all things considered, it’s not too sweet due to an addition of a 1/2 cup of water in the fruit mixture. If you’d rather a sweeter and thicker fruit body under the oatmeal-almond streusel, omit adding the water to the mixture before baking. Most of the hand-on active time involves the preparation of the fruit and the baking time in two parts.
The nectarines and plums pair brilliantly together with their distinctive and complimentary flavors. The lemon zest and juice adds to the compliment by helping to offset some of that sweetness from the fruit and sugar mixture – while the streusel deliciously includes oats, almonds, and the warmth of cinnamon.
The original recipe I adapted and modified this from was going for healthier alternatives by using whole wheat flour (which I usually do anyways) and used a type of butter-oil blend. I can’t speak for the butter-oil blend, but using regular salted butter worked out beautifully.
There are two baking phases for this crisp. You’ll bake the fruit mixture first, covered with foil for about 20 minutes. Remove from the oven, add the streusel and then continue baking for another 30 minutes.
To make and assemble the individual portions, bake the fruit mixture in one large baking dish for the first baking phase. Then, evenly distribute and portion the mixture in 6-7 individual baking vessels (here I used 5-inch mini cast iron skillets and individual cast iron bakers). Line a baking sheet with foil and place the smaller baking vessels on the foil lined pan and continue baking for another 30 minutes.
If you use the smaller cast iron bakers or skillets, keep in mind that cast iron can not go in the microwave for reheating the crisp (if serving later). You’ll need to transfer the fruit dessert to another serving dish.
Optionally, serve with a very light cream or a fat-free frozen vanilla yogurt (Yes…found this in the ice cream section of my local market. It is fantastic…lower in calories, tastes like ice cream, and couldn’t even tell it was fat-free yogurt!).
Serves 6-7
3/4 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
zest from 1 lemon
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup hot water
5 nectarines, cut into 1/2-inch wedges
3 plums, cut into 1/2-inch wedges
1 cup old-fashion rolled oats
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sliced almonds
6 tablespoons cold butter
Preheat oven to 350 degrees.
Prepare Filling: Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice, orange juice, and hot water. Gently fold in the nectarines and plums. Transfer the fruit mixture to a 9×13 glass baking dish. Cover with foil and bake for about 20 minutes.
Prepare Streusel: In a medium-sized bowl, combine the oats, flours, sugar, cinnamon, and almonds. Work the butter in with a fork. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes (uncovered), until the fruit is tender and the streusel is golden.
Cool for at least 20 minutes before serving. Serve with a light cream or non-fat, vanilla frozen yogurt.
MoonLight @ AWorldInMyOven says
Ooh, those are some of the cutest baking dish thinggies I’ve ever seen! It’s a pity the nectarine and plum season is over. We’ve got an overload of apples though, so I could try that! We haven’t had any crumbles in a while now, and this topping sounds so much healthier.. Thanks for sharing!
Angie@Angie's Recipes says
I love the square cast iron skillets…so fun! We had lots of nectarine last two weeks..need to get some more to make a crisp too. The streusel topping is irresistible!
Juliana says
The little cast iron skillets are so cute…nectarine and plum sound great Cristina…like the almond and oatmeal streusel…and yes, I want mine with a coop of ice cream please.
Thanks for the recipe and have a lovely weekend ahead 😀
Cristina says
How about two scoops of that ice cream/yogurt? 🙂 Thank you, Juliana and a lovely weekend/TGIF to you as well!!
Susan@LunaCafe says
These look fabulous. Love the idea of individual portions. Very pretty…
Cristina says
Thank you, Susan!!
Laura (Tutti Dolci) says
I adore nectarines, these crisps are calling my name! 🙂
Cristina says
I adore nectarines too – they don’t nearly get the luv peaches do! 😉
Patty says
I just love all your photos of the crisps using both cast iron skillets and the vintage baking sheet! I have to say that a warm fresh out of the oven baked fruit crisp is right up there with pie for one of my favorite desserts! And the scoop of ice cream is the perfect way to top them off 😉
Cristina says
Thx Patty: I totally agree with you about the comparison of crisps and pies. Actually, when it’s baking it’s easy to mistaken the the baking dessert’s aroma for pie! Luv it.
Ash-foodfashionparty says
Cristina, that’s a great recipe. Love the crumble, the individual portions are perfect. I would love one with a huge dollop of icecream.
I love your photography, the one with the ecko pan and 4 cast irons, OHHH beautiful.
Cristina says
LOL!! Thanks so much, Ash. Yes those little cast irons are fun, aren’t they. They do make for and ooo & aaaah presentation. 🙂
GourmetGetaways says
Your images are always mouthwatering!
I love fruit streusels and crumbles, so lush and homey and full of fruit flavours 🙂
Cristina says
Thanx GG – yes, crisps and crumbles are rustic and warming. It’s the crust that’s the icing! 🙂