Crisps, cobblers, buckles, crumbles… If it has caramelized fruit and a delicious, buttery topping, sign us up.
While all the variations hold a special place in our heart, what makes this recipe truly a masterpiece is that you get all the delicious crisp flavor with a fraction of the effort. That’s because you’re starting with fruit that is so naturally sweet and perfect on its own, that it requires no intricate peeling or slicing—and no extra sweetener. Not only does it save you time, but the presentation is sure to impress your friends and family. We recommend serving warm with a simple dollop of whipped cream or vanilla bean ice cream.
Cast Iron Skillet Roasted Nectarine Crisp
1/3 cup light brown sugar
1/4 cup uncooked old-fashioned oats
1/4 cup chopped pecans
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp cardamom
3 tbsp unsalted butter
4 ripe nectarines
Whipped cream (optional)
Preheat oven to 400°.
Stir together brown sugar, oats, pecans, salt, cinnamon, and nutmeg. Add the softened butter and stir together. Set aside.
Carefully cut the nectarines in half and twist to separate the two halves. If the pit doesn’t come out easily, cut around with a paring knife and gently pull it out with your fingers.
In a cast iron skillet, melt 1 tbsp of butter over medium-high heat until it begins to brown. Place each nectarine half cut side down in the skillet and allow to brown for 1-2 minutes. Using tongs, flip the nectarines. Top evenly with the crumble mixture and bake for 20 minutes.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.