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Nectarine Crisp with Walnut Topping

From: "Nuts"

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Serves 8 to 10


A good fruit crisp is sensational. You get all of the satisfaction of a freshly baked fruit pie with about half the work. This recipe can be made with all kinds of fruit. nectarines are a top choice because they're juicy and flavorful and don't require peeling.


  • 2 cups walnuts
  • 1 cup flour
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 cup chilled unsalted butter, cut into ½-inch pieces
  • 1 cup rolled oats (regular or quick-cooking; not instant)
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • ¼ cup flour
  • 2 pounds (about 8 medium) firm, ripe nectarines or peaches, pitted and sliced
  • 1 tablespoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 2 tablespoons fresh lemon juice


To prepare the topping:
Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool.

In a food processor, combine flour, brown sugar, granulated sugar and cinnamon. Whirl briefly to blend. Add walnuts. Process, pulsing machine on and off, until very coarsely chopped. Add butter, oats and vanilla. Process, pulsing on and off until just mixed; bits of butter will still be visible. Scrape mixture into a bowl, cover and chill until firm, at least 30 minutes or as long as 3 days. Freeze for longer storage.

To assemble and bake the crisp:
Preheat over to 350. Butter a 9-by 13-inch (or other shallow 2 ½ quart) baking dish.

In a large bowl, combine sugar and flour; whisk gently to blend. Add nectarines; toss gently to mix. Add vanilla, lemon zest, and lemon juice; toss again. Spread mixture in baking dish.

Coarsely crumble chilled topping and sprinkle evenly over fruit. Place dish on a baking sheet and bake until topping is golden brown and nectarine mixture is hot and bubbly, about 1 hour. Let cool at least 20 minutes before spooning into shallow bowls or onto plates. Serve hot, warm, or at room temperature.

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