Salted Honey Nectarine Crisp

Salted Honey Nectarine Crisp

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READY IN 45 mins
PREP TIME 15 mins
COOK TIME 30 mins

White nectarines are covered in an oatmeal and walnut topping and finished with a dollop of honeyed whip cream and a sprinkling of Maldon salt.


  • 1½ cups flour
  • ⅔ cup brown sugar
  • ⅔ cups granulated sugar
  • ½ t salt
  • 1 t cinnamon
  • ¼ t ground ginger
  • 1½ cups butter (1.5 sticks) cut into 12 pieces (cold, not room temperature)
  • ½ cup rolled oats
  • 1 cup walnuts
  • 8 cups white nectarines, sliced
  • ¼ cup granulated sugar
  • 4 T flour
  • 1 cup whipping cream
  • Zest from 1 lemon
  • 2 T honey
  • Maldon salt


  • 1Heat oven to 400 degrees. In a food processor pulse together the first 6 ingredients. Add butter slices and pulse until mixture is crumbly. Add oatmeal and walnuts and pulse a couple times to incorporate. You don't want to over mix as it will reduce the texture.
  • 2Put the chopped fruit, ¼ cup sugar and 4 T flour in a large bowl and use your hands to gently mix.
  • 3Put the fruit mixture in a 13 x 9 x 2" baking pan or a 12" round baking pan. I use a 12" Spanish cazuela. Spread the flour, sugar, butter, nut and oatmeal mixture over the fruit. Bake for 30 minutes, until the top of the crisp starts to brown.
  • 4While the crisp is baking, prepare the whipped cream. Put cream, lemon zest and honey in a bowl and whip on medium to medium high until the the whip cream forms peaks.
  • 5Serve the crumble with a big spoonful of whipped cream and a light sprinkling of Maldon salt.