Dan Goldberg
Yield
Makes 8 to 10 servings

Notes: This crisp tastes best warm, but you can also serve it at room temperature. Prep and cook time: about 1 hour.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Rinse the nectarines and berries. Cut nectarines off their pits into 1/2-inch-thick wedges and drop into a large bowl. Add the berries, granulated sugar, and lemon juice and mix gently just until combined.

Step 3

In another bowl, stir the brown sugar, flour, rolled oats, vanilla, cinnamon, nutmeg, and salt until well combined. Add the butter and cut it in with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal. Stir in the pecans.

Step 4

Spread fruit mixture level in a shallow 2- to 2 1/2-quart baking dish. Sprinkle oat-pecan mixture over the top.

Step 5

Bake until juices at the edges of the baking dish are bubbling and the top is crisp and golden, 40 to 45 minutes.

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