Nectarine Crisp with Oat Crumble Topping

Nectarine Crisp

Last summer I made the Breakfast Apricot Crisp found on Smitten Kitchen’s blog, and with stone fruit season back in swing it seemed like a good time to make it again. However the store was out of apricots, so nectarines became the stand in.

Nectarines aren’t something I ever buy — it’s possible I’ve never even eaten a nectarine. But when this crisp came out of the oven I was hooked. They tasted like peaches, only more tart. They were firmer, too, so the crisp has a nice texture to it.

Nectarine Crisp with Oat Crumble Topping

It took every ounce of self-discipline not to go back for another plate of this crisp

It’s likely that the nectarine crisp is good with yogurt or ice cream, but they’re not necessary. I already can’t wait for my next bite…or twelve.

Nectarine Crisp

Adapted from Breakfast Apricot Crisp


Fruit Filling:

  • 1 1/2 lb nectarines
  • 3 tbsp granulated white sugar
  • 1 tbsp freshly-milled soft white or hard white wheat


  • 4 tbsp butter, melted
  • 6 tbsp demerara sugar
  • 45 g old fashioned oats
  • 63 g freshly-milled soft white or hard white wheat
  • Pinch salt
  • 1/4 c sliced almonds


  1. Preheat oven to 375°.
  2. Cut the pits out of the nectarines, roughly chopping the fruit as you go. Mix together with the white sugar and 1 tbsp flour. Set aside.
  3. Stir together the butter and demerara sugar, then stir in the oats, followed by the wheat, salt, and almonds.
  4. Spread the fruit mixture into the bottom of an 8×8 pan, then top with the crumble topping.
  5. Bake for 20 minutes then check for doneness. If the top is getting too browned, turn heat down to 350°. Bake for another 5-10 minutes, until fruit is bubbling up a bit.
  6. Chill for awhile, about 30 minutes, then serve. Refrigerate leftovers.