Baked Nectarines with Oatmeal Cookie Crumble is a delicious summer dessert! Fresh nectarines are baked with butter and brown sugar and topped with a scoop of vanilla ice cream and a homemade oatmeal cookie crumble. Serves 4 to 8 – depending.
It’s Friday. How about some dessert?
Peaches (although deserved) get a lot of the spotlight during the summer months, while nectarines and plums sort of hang back in the shadows. However dare I say, I like nectarines better? Besides sitting on my porch and eating one by hand, my second favorite way to enjoy nectarines is baking them.
I did it before and I’ve done it again.
This time, nectarines are baked with a little butter and brown sugar, topped with vanilla ice cream and a homemade oatmeal cookie crumble.
To Make Baked Nectarines with Oatmeal Cookie Crumble You Will Need:
(for the cookie crumble)
- 1/3 cup old fashioned rolled oats
- 2/3 cup oat flour (see notes)
- 1/3 cup brown sugar
- 1/4 cup chopped walnuts
- 1/4 cup raisins (coarsely chopped if large)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/4 cup melted unsalted butter
(for the baked nectarines)
- coconut baking spray
- 4 ripe nectarines, halved with pit removed
- 2 tablespoons salted butter cut into eighths
- 4 teaspoons brown sugar
Plus vanilla ice cream for serving.
Preheat your oven to 350° and line a small rimmed baking sheet with parchment paper.
In a mixing bowl, measure and add 1/3 cup old fashioned oats, 2/3 oat flour, 1/3 cup brown sugar, 1/4 cup chopped walnuts, 1/4 cup (chopped if large) raisins, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon kosher salt.
How To Make Oat Flour Yourself:
Place old fashioned rolled oats into a mini or regular size food processor. Secure the lid and pulse until finely ground. For this recipe, a scant cup will yield roughly 2/3 cup.
Stir to combine.
Pour in 1/4 cup of melted unsalted butter.
Stir until incorporated.
Spread the cookie mixture out onto the prepared pan and bake for 12 to 15 minutes or until crumbles form.
Stirring the mixture every 5 minutes.
The cookie crumble with further harden as it cools.
Spray a small baking dish with coconut or other nonstick baking spray.
Place the nectarines into the dish, cut side up, and dot each one with a square of butter. Sprinkle with 1/2 teaspoon brown sugar or more if you’d like.
Bake on the middle rack (still at 350°) for 30 to 40 minutes or until the nectarines are super soft. Once baked, remove and brush the cutside with the brown sugar butter mixture that is inside each nectarine.
Let cool slightly (you want them warm but not hot) before serving with a scoop of vanill ice cream and oatmeal cookie crumble over top.
This dessert is to die for.
The warm tender fruit with the cool vanilla ice cream works so well in contrast with the buttery oatmeal crumb topping. The flavor is incredible, but I couldn’t help myself and so I added a few fresh thyme leaves to the top, for a little herbaceous surprise.
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