I have made this crisp 3 times in the last few weeks…. twice this last weekend alone. No, it isn’t the pregnancy cravings kicking in (even though this would be a great one to have).
I whipped up this crisp to bring to a dinner party, not thinking it would be among my most favorite fruit desserts I’ve made…. so of course I didn’t write down exactly what I did. I unfortunately do this all the time. When will I learn?!
Anyway, I knew I need to figure out how to recreate my accidental success before it slipped my memory. I had a work lunch grill-out which was a perfect chance for me to give it another go. This one (in my opinion) turned out even better than the last! Oh how I love the zip of a little lemon zest! At this point I may or may not have demanded that some of my co-workers try it…. and I may or may not have eaten the bits that remained directly out of the pan…. that last part may have been pregnancy related!
And the very next day I was requested to bring it again to the very first people I served it to, which I always regard as a wonderful compliment.
If you’re not much for baking or just want something easy to throw together, crisps are the way to go. The options are endless. Change up the filling with whatever fruit and spices you like with the oatmeal topping and you’ll always get something fruity, warming, a little nutty, and eat-out-of-the-pan kind of delicious. And if you’re in the Wichita area, Green Acres has had the most incredible nectarines lately so go snatch them up while they’re ripe!
For the filling:
For the topping:
Preheat oven to 350 degrees.
Cut peaches and nectarines into 1-inch pieces. In an 8X8 baking dish, stir together the cut up fruit, 1/4 cup sugar, lemon juice, vanilla bean, cinnamon, nutmeg, ginger, and 1/4 tsp salt until well mixed.
In a medium bowl, add the melted butter, brown sugar, AP flour, rolled oats, and salt. Mix together until all the dry ingredients are absorbed into the butter.
Sprinkle the topping evenly over the fruit mixture and bake in the middle rack of the oven until the fruit is bubbling and the topping is golden brown, about 50 to 60 minutes.
This crisp can be served warm on its own (my preference) or with ice cream (husband’s preference) and while not as crisp is quite delicious the next day as well.