We are nearing the end of nectarine/peach season. And strawberries have stepped aside to make room for all the delicious July cherries. This crisp is the perfect last hurrah to two of my favorite fruits.
You could definitely make this without strawberries and switch the nectarines for peaches, but why? Truth be told, I love nectarines way more than I do peaches. None of that fuzzy skin and they are a bit sweeter!
Strawberry Nectarine Crisp
Printable Version
Serves 8
3 cups sliced nectarines, peeled
2 cups sliced strawberries, hulled
3/4 cup granulated sugar
3 TBSP cornstarch
1/2 cup brown sugar
1 cup plain granola
1/2 cup flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 stick butter, cold
Preheat oven to 350. Lightly butter a 9″ cake pan or casserole dish. In a medium bowl, gently stir together nectarines, strawberries, granulated sugar and cornstarch. Pour into buttered dish. In another medium bowl, stir together brown sugar, granola, flour, cinnamon and nutmeg. Slice butter into small chunks and cut into flour mixture until it becomes pea size. Sprinkle over fruit mixture evenly. Bake for 40-50 minutes or until it becomes golden brown and bubbly around the edges. Let it cool for 20 minutes. Serve warm with ice cream or whipped cream.
Adapted from Averie Cooks
This recipe is linked up to –The Party Bunch, Wake Up Wednesday, Totally Talented Tuesdays,
