3-Person Nectarine Cherry Crisp

My favorite thing about summer is hands down the fresh fruit! I find myself buying so much that sometimes I have to get creative with the leftover fruit, and that I find myself making easy crisp all the time for dessert!

Easy 3-Person Nectarine Cherry Crisp

Ingredients for 3-Person Nectarine Cherry Crisp

When I have extra fruit on hand in the summer I always bake it into a crisp because the rest of the ingredients are pantry ingredients you keep on hand all the time!

Oats
Vegan Butter
Ground Cinnamon
Pinch of Salt
Maple Syrup

Let’s Bake!

3-Person Nectarine Cherry Crisp

Author: Paige
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 3 servings 1x

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Description

The best way to use summer fruit in a delicious and easy dessert, the 3-person Nectarine Cherry Crisp!

Ingredients

Units Scale

4–5 ripe nectarines
1 cup of pitted fresh cherries (can use frozen, just thaw them first)
zest of 1 lemon
1–2 teaspoon of maple syrup depending on how sweet your nectarines are
pinch of salt

Topping

3 tablespoons of vegan butter
4 tablespoons of old fashioned oats
pinch of salt
3 tablespoons of maple syrup
6 1/2 tablespoons of gluten-free flour
dash of ground cinnamon

Instructions

Preheat your oven to 350°F and lightly grease your 3 ramekins with vegan butter
Wash and slice thin the nectarines (it’s optional to remove the skin) and pit the cherries
*optional to include cherries
In a bowl combine the filling ingredients and gently toss to coat the fruit
Add enough fruit to each ramekin that the form little piles above the edge of the baking dish
In a separate bowl, using a fork or your fingers combine the topping ingredients to form a rough crumble
Top the ramekins with about 1/3 cups of crumble
Place the ramekins on a baking sheet and bake for 30 minutes until the fruit is soft and oozing or the crumble is golden brown
Enjoy with vegan ice cream or plain

Notes

* optional to include cherries

Keywords: nectarine crisp, peach crisp, gluten free crisp

Serving Suggestions

I personally love to serve these warm with vanilla vegan ice cream on top, so the icee cream melts into the crisp! If you have any left over, I also lve to eat them for breakfast cold from the fridge!