Description
A warm, fruit-forward dessert featuring tender nectarines and a crunchy cinnamon oat pecan topping.
Ingredients
- 1 cup all-purpose flour
- 1 cup toasted chopped pecans
- 1 1/3 cups old-fashioned oats
- 1 cup light brown sugar
- 3/4 teaspoon cinnamon
- 9 tablespoons unsalted butter, very soft
- 1/2 teaspoon kosher salt
- 7–8 cups chopped nectarines (~8–9 large nectarines)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon cinnamon
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Line a rimmed baking sheet with parchment paper and toast the pecans for 6–8 minutes.
- In a bowl, combine flour, oats, brown sugar, cinnamon, and salt.
- Add softened butter, mix until it resembles coarse crumbs.
- Fold in the toasted pecans.
- Wash and pit the nectarines, chop into 1-inch pieces.
- Toss chopped nectarines with granulated sugar, cornstarch, cinnamon, and lemon juice.
- Transfer mixture to a buttered baking dish and layer the streusel on top.
- Bake for 35–45 minutes until the topping is golden brown.
- Let cool for 15–20 minutes before serving.
Notes
Use slightly underripe nectarines for a firmer filling; consider nut-free options or fruit substitutes for variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American