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A little sweet and a little tart, this delicious fruit crisp recipe is best when you use in-season fruit. Freshly picked nectarines and cherries plus a rolled oat and brown sugar topping make one of the best summer desserts we've ever tasted.




  • Preheat oven to 375°F. In a 1 1/2- to 2-quart shallow baking dish combine cherries and nectarines. In a small bowl stir together granulated sugar, the 2 tablespoons flour, and the nutmeg. Add to fruit; toss to coat.

  • For toppping, in a medium bowl stir together the 2/3 cup flour, the oats, brown sugar, and lemon peel. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.

  • Bake for 30 to 40 minutes or until bubbly in center. Serve warm. If desired, serve with ice cream.


Nutrition Facts

306 calories, (5 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 20 mg cholesterol, 58 mg sodium, 44 g carbohydrates, 4 g fiber, 23 g sugar, 5 g protein.