Brown Butter Nectarine Crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 282kcal

Author Manju

5 organic nectarines pitted and chopped
6 oz organic raspberries
1 tablespoon organic cornstarch
1 tablespoon date sugar you can use regular granulated sugar or brown sugar instead
a pinch of salt
4 tablespoon butter
1 cup regular old fashioned oatmeal I use Bob’s Red Mill brand
½ cup almond meal Bob’s Red Mill
¼ cup flax meal Bob’s Red Mill
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 tablespoon date sugar

Melt the butter in a 10 inch cast iron skillet over medium heat until it browns. Let it cool. Pour into a bowl and chill.
To the same cast iron skillet, add the nectarines and raspberries. Add the cornstarch, date sugar and salt to it and give it a toss. Preheat the oven to 375F.
In a medium sized bowl, pour the oatmeal, almond meal, flax meal, cinnamon, cardamom and date sugar. Add the chilled butter and mix well with your hands.
Spread this crumble over the fruits mix in the cast iron skillet. Bake in the oven for 30-35 mins, till the top of the crisp changes color slightly. Serve warm with vanilla ice-cream.