Nectarine Oatmeal Cookie Crisp with Raspberry Caramel
This Nectarine Oatmeal Cookie Crisp with Raspberry Caramel is so simple to make and it’s the perfect fruit crisp for summer. Sweet nectarines mingle with a luscious raspberry caramel and are covered in a crisp blanket of oatmeal cookie topping. Best with vanilla ice cream, of course.
- Yield: 6 servings 1x
Ingredients
Scale
6 nectarines, sliced (no need to peel)
1 cup good store-bought salted caramelÂ
3 to 4 TBSP seedless raspberry preserves/jam (depending on your taste)
1.5 cups old fashioned oats
1/3 cup all-purpose flour
½ tsp cinnamon
1 cup packed brown sugar
1/4 tsp salt
6 TBSP butter
Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position.Â
- 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.Â