Kitchen Little Essentials

To make this Nectarine Oatmeal Cookie Crisp with Raspberry Caramel, I recommend:

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I’d take a great fruit crisp over a fancy schmancy pastry or mile-high layer cake any day of the week. And this Nectarine Oatmeal Cookie Crisp with Raspberry Caramel right here? Well, let’s just say that it really takes the cake.

Ha. I needed a simple and straightforward summery dessert to serve my family recently, and my mind typically always wanders straight into fruit crisp territory on these sorts of occasions, as they’re always a hit and they’re SO easy to make. This is exactly the type of humble, rustic home cooking that I live for, and I’m so excited for you guys to try this recipe.

Nectarine Crisp: A Few Tips

You can use any stone fruit you like here, it doesn’t have to be nectarines. I just love how sweet and tart they get. But feel free to reach for the peaches, plums, apricots, nectarines, pluots – whatever you’ve got or looks good in the store. Mixing and matching is also highly encouraged.

The fun trick to this recipe, is the fact that we’re going to flavor the filling (the fruit) by mixing it with a delicious salted raspberry caramel sauce, that really is no more than a quick mixture of store-bought salted caramel and seedless raspberry jam. I make flavored caramels a lot and fruity versions are my favorite. It creates a jammy, luscious filling for the oatmeal cookie topping to sit on, and is a cool change of pace from a standard crisp filling.

That said, you could make my homemade vanilla-cayenne caramel and use that in this recipe, if you want to get just a little bit fancy. Then go ahead and add in the raspberry preserves at the end, and roll along with the rest of the recipe.

I hope it goes without saying that this dessert – juts like any other fruit crisp known to (hu)man, it is simply not complete without vanilla ice cream. The hot/cold combination is the best, and the vanilla just really goes perfectly with the subtly sweet tang of summery stone fruit.

Say that three times fast! Enjoy this one, guys, and as always – don’t forget to tag me on IG (@_laurenmcduffie_ ) so I can see what you’re cooking along with me!

Nectarine Oatmeal Cookie Crisp with Raspberry Caramel: The Step-by-Step

Preheat the oven to 350 degrees F. Adjust the rack to the middle position.
Place the sliced nectarines in a pie plate/tart dish (you can use a skillet, if you like). In a small bowl, combine the caramel and jam, stirring until smooth (you can microwave to warm them up a bit, to help with the mixing). Pour about half of the raspberry caramel over the nectarines and stir to mix. Save the remainder to drizzle over at the end.
In a large bowl, combine the oats, flour, cinnamon, salt, and brown sugar. Stir to mix. Add the butter and, using your fingers, work it into the dry mixture to create the crumb topping. Once it’s worked in well and the mixture forms moistened clumps, pile it on top of the nectarines in the dish. Place the dish on a baking sheet to help catch any splatters and bubbling over that may or may not happen.
Bake for 40 to 45 minutes, or until bubbly and the top is a nice golden brown. Serve with vanilla ice cream and extra raspberry caramel.