Hello there– We’re wringing the last bit of summer out of the days here– warm daytimes, sunshine enough for evening walks, and peaches & nectarines still at the market. I’m trying to to eat our way through all the peach/nectarine recipes I’ve pinned through the year before the peaches give way to pumpkin & apple baking.
So when Mom and Jenon came to dinner this week, it was sweet nectarines coated with crunchy oats and pecans for dessert. With ice cream– perfect!
NECTARINE PECAN CRISP
4 or 5 nectarines
1/4 cup flour
1/4 tsp. salt
3/4 cup brown sugar
2/3 cup flour
2/3 cup whole oats
1 tsp. cinnamon
1/4 tsp. salt
1 cup pecans, coarsely chopped
1/2 cup butter, melted
Cut the nectarines into thin slices (no need to peel them). In a mixing bowl, gently stir together the nectarines, 1/4 cup flour, 3/4 cup sugar, 1/4 tsp. salt and vanilla until the nectarine slices are all well coated. Spoon it all into a deep 9″ baking dish that has been sprayed with cooking spray.
In another mixing bowl stir together the brown sugar, 2/3 cup flour, oats, cinnamon, 1/4 tsp. salt and pecans. Drizzle the melted butter over the top and stir it all together.
Sprinkle the oat crisp topping over the nectarines in the baking dish. Pop it into the oven and bake at 350 degrees for 30 to 35 minutes, until the topping is golden and the nectarines are tender.
The filling is very hot, so let it cool down just a bit and serve warm with ice cream! Oh yummmm.