look mom and dad! i am eating oats and fruit!

What do you get when you combine the last of the season’s nectarines, 

with some equally as seasonally-waning raspberries,

and some old-fashioned rolled oats?

Well, the crispiest and most crisp-tastic raspberry nectarine crisp, of course! Now that the last days of summer are upon us, it seemed only appropriate to spend these final moments basking in all her sunny glory, making a simple, two-bowl dessert to commend her accomplishments and to see her off until next year. Additionally, if I learned anything from my ex-hippie parents it’s that oats and fruit are in fact quite healthy (and therefore mandatory), so there is a good chance that this seasonally inspired dessert may even be hippie-approved. Whatever the case, I do know that it’s exceptionally delicious, even if you have short hair and happen to accept the mores of conventional society.

Raspberry Nectarine Crisp

adapted from my brain

yields 4 individual servings

This recipe can be duplicated with almost any other combination of fruit you can imagine. For best results the rule is to combine a soft fruit with a more firm one. Blackberry peach, apple fig, strawberry rhubarb, and pear with candied ginger would all be amazing pairings for a crisp like this. The other rule is to use fresh fruit that is in season and therefore tastes the best. If you happen to be a lucky cook that just recently moved to California and has never seen so much beautiful produce for so many weeks in a row in her whole entire life, this should not be too difficult. 

I N G R E D I E N T S

for the filling:

3 ripe nectarines, peel on, sliced into 1/4” wedges

one heaping cup (about 6 oz) fresh raspberries

1/4 to 1/3 cup sugar, depending on how ripe your fruit is (this means you will need to taste it!)

the zest and juice of 1 lemon

1 teaspoon vanilla extract

for the topping:

5 tablespoons (2 1/2 ounces) unsalted butter

1/4 cup plus 2 tablespoons (2 ounces) all-purpose flour

1/3 cup (1 1/2 ounces) old-fashioned rolled oats

1/4 cup (1 3/4 ounces) packed brown sugar

2 tablespoons (1 ounce) granulated sugar

1/2 teaspoon Kosher salt

1/4 cup almonds, walnuts, or pecans, chopped fine (optional)

D I R E C T I O N S

Preheat your oven to 350°F.

Gently toss together nectarine slices, raspberries, sugar, lemon juice, lemon zest, and vanilla extract in a large bowl. 

Set fruit aside for thirty minutes or so to macerate at room temperature and release its juices. 

Meanwhile, melt the butter in a saucepan over medium heat. If you are feeling racy, go ahead and brown it a bit (but don’t burn it). 

Pour the melted and/or browned butter in a heat-safe container and set aside.

In another medium bowl combine the flour, oats, sugars, salt, and nuts (optional). 

Slowly pour the butter into the oat mixture and stir to combine. 

Stir just until all the butter has been incorporated into the dry ingredients and no flour or oat pockets remain. Set topping mixture aside.

After thirty minutes of macerating, place the fruit mixture over a strainer or sieve and let the juices drain into a separate bowl or saucepan.

Place the juices in a saucepan and cook over medium-high heat, simmering gently.

After the liquid has reduced by about one third and appears more dense and syrupy, remove it from the heat and mix it back into the fruit. All you are doing here is concentrating the flavors and evaporating some of the water in the fruit juice so that you don’t end up with a soupy crisp. 

Gather four small ramekins or oven-safe serving cups or bowls (or your ex-hippie parents’ old ceramic Stonehenge Midwinter saucers) and divide the fruit evenly between them. You could also use a square 9X9 or 8x8 baking dish. 

Be aware that the fruit will fall significantly once it begins to cook, so gently pack the serving dishes almost completely full with the fruit.

Place the fruit dishes on a baking sheet and spoon 1/4 cup or so of crisp topping on top.

Bake the crisp in the preheated oven for about 30 to 40 minutes or until the juices start to bubble around the sides. 

Remove from the oven and let the crisp sit for about ten minutes or so to cool slightly. Serve warm with a dollop of freshly whipped cream or vanilla ice cream. Then call your ex-hippie parents and tell them you are thankful for all they have taught you and that you had oats and fruit for dessert!