How ripe should the nectarines be?

Use nectarines that are ripe but still firm. Overripe ones may become too mushy after baking, while underripe ones won’t release enough juice.

Can I make this ahead of time?

Yes! Assemble it a day ahead and refrigerate. Bake it fresh when ready, or reheat gently in the oven before serving.

Is it freezer-friendly?

You can freeze the assembled (unbaked) crisp. Seal the unbaked dish well and store it in the freezer for as long as four weeks. Bake straight from frozen, adding 10–15 minutes to the cook time.

What’s the best maple syrup to use?

Use real maple syrup (Grade A dark amber is ideal) for that bold, rich flavor. Avoid pancake syrups—they’re mostly sugar and won’t give the same taste.

Can I reduce the sugar?

Definitely. If your nectarines are very sweet, reduce the brown sugar in the crumble or skip maple syrup in the filling.

Nectarine Crisp with Maple Cinnamon Crumble That Feels Like Summer

Description

A juicy nectarine crisp baked with warm cinnamon and maple crumble. Simple and comforting.

Ingredients

5 ripe nectarines, sliced
2 tbsp maple syrup
1 tsp cornstarch
1 tsp lemon juice
3/4 cup rolled oats
1/2 cup flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter, cold
1 tbsp maple syrup (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease baking dish.
Toss nectarines with lemon juice, cornstarch, and syrup. Spread in dish.
Mix oats, flour, sugar, and cinnamon. Cut in butter. Add syrup.
Top nectarines with crumble. Bake 35–40 minutes until golden.
Cool slightly. Serve warm with optional ice cream.

Notes

Can be made with peaches or plums. Use vegan butter for dairy-free version.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 220
Sugar: 18g
Sodium: 30mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g
Cholesterol: 15mg

Keywords: nectarine, crisp, crumble, maple, cinnamon