Description
This Nectarine Crisp with Cinnamon Oat Pecan Streusel is the perfect summer dessert. Juicy sliced nectarines bake beneath a warm, buttery streusel made with oats, brown sugar, pecans, and cinnamon. It’s simple, nostalgic, and endlessly customizable for gluten-free or dairy-free diets.
Ingredients
Filling:
6 ripe nectarines, thinly sliced
2 tbsp lemon juice
2 tbsp cornstarch or all-purpose flour
3 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp ground cinnamon (optional)
Streusel Topping:
¾ cup rolled oats
½ cup all-purpose flour (or GF blend)
½ cup brown sugar, packed
1 tsp cinnamon
¼ tsp salt
½ cup unsalted cold butter, cubed
½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch or similar baking dish.
In a large bowl, mix nectarines with lemon juice, cornstarch, sugar, vanilla, and cinnamon. Pour into the baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fingers until crumbly. Stir in pecans.
Evenly distribute the streusel over the fruit.
Bake for 35–40 minutes until the topping is golden brown and the filling is bubbling.
Let cool for 10 minutes. Serve warm with ice cream or whipped cream.
Notes
Gluten-free? Use oat or almond flour and certified gluten-free oats.
Swap nectarines with peaches or mix in berries for variation.
Nut-free option: Omit pecans and add more oats.
Best served warm, but can also be enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 315 kcal
- Sugar: 21g
- Sodium: 90 mg
- Carbohydrates: 38g