Baked Nectarines with Oatmeal Cookie Crumble

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℉ (or 180℃) 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:

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.

no regrets.

Enjoy! And if you give this Baked Nectarines with Oatmeal Cookie Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Baked Nectarines with Oatmeal Cookie Crumble

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.

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients

FOR THE OATMEAL COOKIE CRUMBLE:

• 1/3 cup old fashioned rolled oats
• 2/3 cup oat flour, see notes
• 1/3 cup brown sugar
• 1/4 cup walnuts (chopped)
• 1/4 cup raisins, coarsely chopped if large
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 1/4 cup unsalted butter, melted

FOR THE NECTARINES:

• coconut baking spray
• 4 ripe nectarines, halved with pit removed
• 2 tablespoons salted butter, cut into eighths
• 4 teaspoons brown sugar

FOR SERVING:

• vanilla ice cream, for serving

Equipment

• Oxo 9x13 Jelly Roll Pan

Instructions 

TO MAKE THE OATMEAL COOKIE CRUMBLE:

• Preheat your oven to 350℉ (or 180℃) and line a small rimmed baking sheet with parchment paper.
• In a mixing bowl, measure and add oats, oat flour, brown sugar, walnuts, raisins, cinnamon, nutmeg and salt. Stir to combine.
• Pour in melted butter and 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.

TO MAKE THE NECTARINES:

• 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) and bake on the middle rack 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.

Serving: 1g, Calories: 633kcal, Carbohydrates: 79g, Protein: 9g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 13g, Cholesterol: 60mg, Sodium: 208mg, Fiber: 8g, Sugar: 51g

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American