Best 6 Nectarine And Almond Crisp Recipes

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING

Steps:

• Preheat the oven to 350 degrees F.
• For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
• For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
• Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.

NECTARINE CRISP

Steps:

• Heat oven to 350º. Lightly grease a 13x9 baking dish.
• Arrange sliced nectarines in prepared baking pan.
• Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
• Sprinle over fruit.
• Dust with cinnamon.
• Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
• Serve warm with vanilla ice cream if desired.

NECTARINE CRISP

Steps:

• Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
• Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
• With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
• Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.

BLACKBERRY NECTARINE CRISP

Steps:

• Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
• In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.