Easy Nectarine Crisp with Granola

Today I’m happy to share another very simple recipe that includes our sweet garden nectarines in a Easy Nectarine Crisp with Granola.

Goodbye, Summer, and Welcome Autumn!

Our nectarine tree is bearing fruit that is ready and delicious. Some have holes, but we do not spray them. We do not use insecticides in our garden, which means the produce may not be as pretty as in other gardens. But we know what we are eating is 100% healthy. No chemicals.

I made this last week for dessert for our family. I told the kids the quickest way to make a crisp is to slice your fruit, add a tiny bit of sugar (if needed), then for the topping take a small amount of melted butter, plus brown sugar, and add granola. Mix and add to the top and bake at 350 for about 20 minute.

Perfect end-of-summer crisp!

Happy Labor Day!

What recipes will you be making for Labor Day?

Here are some more roundup recipes, if you’re looking for something fabulous for the day! Enjoy!

Williams Sonoma burger and more recipes from Williams Sonoma

Ideas on how to host a Labor Day party

Barbecue recipes from Recipe Girl

Deliciousness from Wishes and Dishes

15 Fresh end-of-summer recipes from Iowa Girl Eats

Variety of  Vegan recipes from Vegan Yack Attack

More fabulous recipes from Wee Eats

and even more from The Italian Dish

Easy Nectarine Crisp with Granola

8 small nectarines, peeled and sliced
1/8 cup sugar
1 1/2 cup granola
1/4 cup butter, melted
1/4 cup brown sugar8 small nectarines, peeled and sliced
1/8 cup sugar
1 1/2 cup granola
1/4 cup butter, melted
1/4 cup brown sugar

Yield: 4

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Print Recipe

Ingredients:

 

• 8 small nectarines, peeled and sliced
• 1/8 cup sugar
• 1 1/2 cup granola
• 1/4 cup butter, melted
• 1/4 cup brown sugar

 

Directions:

1. Preheat oven to 350. Peel and slice the nectarines and place in an 8×8 pan. Sprinkle with sugar.
2. In a small bowl mix the granola, butter, and brown sugar. Sprinkle on top of the fruit.
3. Bake for 20-25 minutes. Let cool for 5 minutes. Serve warm with Vanilla ice cream or whipped cream.

All images and text ©Sandy Coughlin for Reluctant Entertainer.

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