Nectarine Raspberry Crisp with Spiced Crumb Topping is packed with delicious summer fruit and covered in a flavorful, buttery crumb. Best served with a creamy scoop of ice cream on a warm night!
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I’m not usually much of a fruit-eater. It’s a running joke with my family. While they like to point out all the fruits I don’t eat, I tend to counter with a list of fruits I do enjoy. It seems pretty balanced to me.
Them: You hate bananas.
Me: Yeah, but I eat apples.
Me: ….well I like all KINDS of berries!
I tend to be on the losing end of this discussion. However, I can always pull out my trump card: I will eat almost ANY fruit…provided it’s baked in a dessert. And this Nectarine Raspberry Crisp with Spiced Crumb Topping blew my fruit-hating mind.
Honestly the only reason I made this Nectarine Raspberry Crisp was because Ross requested it for his very first Father’s Day, and who am I to argue? I expected to find it generally okay, but it turned out to be way more amazing than I expected. Ross was likewise very pleased with how it turned out.
Of course, after I made it, I realized I had misread the ingredients and used about 200% as many raspberries as the original recipe (from Bon Appetit) had called for. This worked great for me, as I legitimately love raspberries, even outside a crisp. But I wondered if nectarine-lovers would agree. Yet again, however, Ross agreed with me and wouldn’t change the way it turned out. Here’s to unanticipated creativity!
Of course, the pièce de resistance for any fruit-packed dessert, including a Nectarine Raspberry Crisp, is a heaping scoop of vanilla ice cream. Bonus points if the crisp is slightly warm and the ice cream deliciously melts into all the nooks and crannies. Don’t wait for a special occasion to make this one. After all, if I enjoy this crisp as much as a I do, well, you know it’s a doozy. My family would be so proud!
- ¾ cup all purpose flour
- ¾ cup quick cooking oats
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- 6 tablespoons unsalted butter, melted
- 2 pounds nectarines, pitted and cut into slices about ¾ inch thick
- 18 oz. raspberries
- ¼ cup sugar
- 2 tablespoons cornstarch
- Preheat oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, oats, both sugars, salt, and ground spices. Pour in the melted butter. Rub the mixture together with your fingers until combined.
- In a large bowl, gently toss together nectarines, raspberries, sugar, and cornstarch. Scoop the fruit mixture into the pie plate. Sprinkle the crumb topping over the fruit.
- Bake about 40-50 minutes, until the crumb topping is golden brown and the fruit is bubbling. It's best to let it cool a bit before serving.