With Fall just around the corner, I thought I’d share one last Summer recipe: Strawberry Nectarine Skillet Crisp. Nectarines aren’t in season in the winter, at least not here in the Midwest, which always makes me sad since they are one of my absolute favorite fruits! Although, if you can find some ripe ones during the winter months, this does make an excellent hot dessert for colder weather.
I actually meant to post a healthy salad recipe this weekend, since I noticed I’ve been posting a lot of desserts lately (if you haven’t tried these gluten free peanut butter chocolate chip cookies, you definitely should check them out). I’ve even taken a break from making sweets for the past few weeks. Well, I think I’ve hit my limit. I may not have baked this weekend, but posting a dessert recipe sure makes me feel a little bit better. I’m sure some of you out there can relate.
Anyway, I made this skillet crisp for my family when my brother was still in town before heading back to school. I’m pretty sure it could serve 6-8 people, but as always…family of hungry athletes here! Three of us ate most of it, so it didn’t last very long. I loved that I could just throw everything together before dinner, let it cook while we ate, and then had a lovely warm dessert ready to serve when we were finished. I’m all for efficient cooking!
This recipe is one of those that can easily be modified to your liking. The topping is made from rolled oats (lately I’ve been loving Bob’s Red Mill organic gluten free oats), brown sugar, cinnamon, butter, and a little bit of salt. It’s a gluten free recipe, as always, but can definitely be dairy free if you sub dairy free butter! I’m sure you could also use solid coconut oil if you’d rather, just make sure it’s nice and cold before using.
Just a note: There is A LOT of filling and crumble topping before it cooks. When I first poured everything into my skillet, I thought to myself… “what have I done. This whole thing is going to overflow in the oven.” Not to worry though, you will be surprised how much it cooks down! Especially the crumble topping.
Out of all the crisps I’ve had, this one has definitely become my favorite! Strawberries and nectarines really do pair perfectly together in this dessert, but if you can’t find some ripe nectarines you could certainly try subbing peaches. Whatever you do, just don’t forget the ice cream.
Strawberry Nectarine Skillet Crisp
- 4 large nectarines, pitted and sliced into ½ inch slices (about 4 cups)
- 2 cups strawberries, hulled and sliced
- 2 tsp lemon juice, freshly squeezed
- ½ tsp gluten free vanilla extract
- 1 tsp ground cinnamon
- 2 Tbsp pure maple syrup
- 1 Tbsp cornstarch
- 2 Tbsp butter
- 1 ½ cups gluten free old-fashioned rolled oats, divided
- ⅓ cup brown sugar, packed
- ½ tsp ground cinnamon
- ½ tsp salt
- 6 Tbsp cold butter, cut into large cubes
- Preheat oven to 375℉.
- Place the sliced nectarines and strawberries in a large mixing bowl and set aside. In a small bowl, whisk together lemon juice, vanilla extract, cinnamon, maple syrup, and cornstarch until the cornstarch has dissolved. Pour over the fruit and gently toss until everything is coated well. Set aside.
- In a food processor fitted with the steel blade, add ½ cup of oats and process until it becomes a fine flour (it will only take a few seconds). Stop the machine and add the remaining 1 cup of oats, brown sugar, cinnamon, salt, and cubed butter. Pulse a few times until the mixture resembles a course crumble with some pea-size pieces of butter remaining.
- In a 10-inch cast-iron skillet, heat the remaining 2 Tbsp of butter over medium heat just until melted. Turn off the heat and pour the fruit mixture into the skillet. Top evenly with the crumble (there will be a lot and the skillet will be full, but it will cook down), place into the oven and bake for 30-35 minutes until the juices are thick and bubbling and the topping is golden brown.
- Carefully remove the skillet from the oven and let cool for a few minutes. Serve warm with ice cream.
- You can leave the skins on the nectarines when you slice them, unless you don’t enjoy the skin. I found that leaving the skins on helps the nectarine slices hold their shape better while cooking.
Author: Zest and Lemons
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Sheenam | thetwincookingproject.net
Lauren!! This looks absolutely amazing.
Lauren @ Zest and Lemons
Thanks so much!