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Nothing screams summer like juicy and flavorful nectarines (or peaches), and this nectarine crisp is a fantastic dessert to make when the fruit is at it’s ripest. It’s a breeze to whip up and only takes about 10 minutes to get everything ready. The ripe, succulent fruit dances harmoniously with the crispy, oaty streusel on top. It’s lip-smackingly good all by itself, but if you really want to take it to the next level, serve a big scoop of vegan ice cream on top and prepare to enter dessert paradise!
Ingredients
- 5 large nectarines or peaches
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ cup blackberries optional
- For the Streusel Topping
- ¾ cups all-purpose flour
- ½ cup oats
- 2 tablespoons brown sugar
- 2 tablespoons organic cane sugar
- ½ teaspoon cinnamon optional
- pinch salt omit if you are using salted butter
- 6 tablespoons vegan butter melted
- vegan vanilla ice cream optional
Instructions
- Preheat the oven to 350℉.
- Slice the nectarines (or peaches) in half, remove the pit, and cut into large wedges.
- I don't find it necessary to remove the skin.
- Place in a large bowl and drizzle with the lemon juice. Sprinkle the cornstarch over the fruit and gently mix.
- Place the cut nectarines in a 8 or 9 inch baking dish. Dot with the blackberries, if using.
- For the Streusel Topping
- In a medium bowl, whisk together oats, flour, sugars, salt, and cinnamon. Pour in the melted butter and stir with a fork to form crumbles.
- Sprinkle the topping over the nectarines.
- Bake for 20-30 minutes until the topping is golden brown and crisp.
- Allow the crisp to cool for at least 10 minutes.
- Serve on it's own, or with a scoop of vegan vanilla ice cream.