Nectarine and Raspberry Crisp
Thursday, July 29, 2010
Nectarines & Raspberries
Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they’ve reached the peak of ripeness.
I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued Nectarine and Raspberry Crisp.
Makings of a fruit crisp
I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don’t even need to bust out the mixer for this. I’ve found that my own two hands are the best tools to use for cutting in the butter.
Crisp topping
Top this over any fruit that is in season and you are golden. Apples? Piece of cake crisp. Blueberries? Easy as pie crisp. Ok, I’ll spare you any more bad puns. My point is, you can top virtually anything with this crumbly, crunchy mixture and end up with something delicious.
Pretty
Peach-raspberry is the traditional combo, I suppose, but the peaches were rock hard while the nectarines were plump and tender when I bought them, so nectarine-raspberry it was. The sweet tart factor was right on, and that shock of pink and oranges was almost too pretty to eat.
Sugar Dusting
This is the ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. I love a deceptive dessert.
Fancy it up by making individual servings in ramekins, and finish it off with some ice cream or softly whipped cream.
Now doesn’t that sound like the perfect ending to a summer night?
Nectarine and Raspberry Crisp
Nectarine and Raspberry Crisp
Ingredients:
For the fruit:
2 pounds ripe nectarines
6 ounces raspberries
¼ cup granulated sugar
2 tablespoons corn starch
For the topping:
½ cup all purpose flour
½ rolled oats
½ cup brown sugar
½ teaspoon cinnamon
1 pinch salt
1 pinch nutmeg
6 tablespoons cold butter, cut into small pieces
Preparation:
1. Preheat oven to 350 F.
2. Cut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.
3. In a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.
4. Bake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream.
Print Recipe
Welcome to Lick My Spoon, a place for all things delicious. 
This looks so fresh and delicious. Â The colors are beautiful and so are your photos! Â
thanks, nadia!
This dish is so deceptively simple and turns out beautifully. The colors just reach out to grab you and the topping is to die for. It’s the perfect dessert! Thanks Steph!
Thanks, Harmony! Â hope you enjoy it all summer long!
OMG – your prose and adjectives make me taste the words on the page. Tell Hua that his photos are brilliant as well. I am going to keep a tub of the topping in the fridge at all times so every time I find a perfectly ripe fruit to pair it with, I can do so at a moment’s notice.
haha thanks, Rebecca! i actually took those pics myself — hua is my event guy, but I do the day to day pics
btw, that is a brilliant idea about the tub of topping! you could even freeze it.
Wow – not only is your prose delicious but the pictures are edible. Sorry I mis-spoke on who was the photographer in this instance!
haha no worries
 hope you are enjoying all the wonderful stone fruit this season!
Oooh, I have some apricots that would be perfect for this! Can’t wait to try this soon
Stone fruits from the right producer are perfect on their own, but after working through bags of them, baking them is the next best thing! Love this!
I agree- fruit crisps are the perfect no-brainer desserts! I can’t wait until my farmers’ market has raspberries…
OKAY – I have already made this twice and my expanding waist will attest to it’s deliciousness. The melding of the two fruits is perfect and the topping is so easy and also SO delicious. I can’t thank you enough for posting this one—I’ll send you the bill from the fat farm.
hahaha so glad you like it, Patty! Fat Farm be damned
Love it! Amazing how something so natural turns out looking so good, and healthy!
agreed! i can’t wait for summer fruit again
This looks like what summer should taste like. Â I might even be inspired to turn on my oven for this – and that’s no small compliment, coming from a resident of Phoenix, AZ! Â Wonderful blog and beautiful photographs.
Haha thank you so much, Laura! You know, I’ve often wondered if this dish could be pulled off in a cast iron skillet over a grill…I’m fairly certain it would work in a toaster oven if you didn’t want to commit to the actual oven
I’d bet you could! I remember my mother making an apple cobbler-like dessert in a cast iron pot over a campfire. Â This looks too good to experiment, though, so I may just have to do some late night baking (and, um, late night snacking
).
very easy and healthy recipe! I cannot wait to try this one! Thanks! I will be re posting on my blog tonight
Thanks, Rebecca! It’s delicious and phenomenal when the fruit is ripe and in season.