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Brown Butter Nectarine Crisp

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 282kcal
Author Manju


  • 5 organic nectarines pitted and chopped
  • 6 oz organic raspberries
  • 1 tbsp organic cornstarch
  • 1 tbsp date sugar you can use regular granulated sugar or brown sugar instead
  • a pinch of salt
  • 4 tbsp 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 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 3 tbsp 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.


Serving: 0.5cup | Calories: 282kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 366mg | Fiber: 7g | Sugar: 17g | Vitamin A: 636IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg