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A comforting, warm, juicy, light, bubbly, baked summer dessert with a crispy crunchy topping.
5 from 13 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American, British
Servings 4 servings


For The Topping:

  • 1 tbsp wheat flour
  • cup oats
  • 1 tbsp cold butter, cut into small pieces
  • ¼ cup chopped walnuts
  • 2 tbsp brown sugar

For the Fruit Layer:

  • 2 cups chopped nectarine (about 3 whole ones)
  • ½ cup blueberries
  • 1 tbsp wheat flour
  • 2 tbsp brown sugar
  • ¼ tsp cinnamon powder
  • 2 tbsp water
  • extra butter for greasing

For Serving:

  • some vanilla ice cream or whipped fresh cream


Preparation of the Topping:

  • First, preheat the oven to 180°C.
  • Mix flour, oats and sugar in a mixing bowl.
  • Add the cold chopped butter. Rub it into the mixture using your fingertips.
  • Add chopped walnuts and mix.

Preparation of the Fruit Layer:

  • Grease 4 ramekin bowls or any heatproof bowls with butter.
  • Mix chopped nectarine and blueberries in a bowl.
  • Sprinkle sugar, flour and cinnamon powder over the fruit. Mix it gently.
  • Add water and mix.
  • Divide the mixture between the 4 ramekins.
  • Sprinkle the topping over each fruit layer.
  • Bake the crisp for 30 minutes. The fruit will be all bubbly and the topping should become golden brown.
  • Take the dessert out of the oven and serve warm topped with ice cream or whipped cream.


  • Can bake in a baking tray which is 8" X 8".
  • Use any fresh fruit of your choice.
  • Can use frozen fruit. Let it thaw a bit before baking.
  • For gluten free version replace the flour with oat flour.
  • For a vegan friendly dessert, omit butter and use coconut oil, oil or a vegan friendly butter. Serve with a vegan friendly ice cream or whipped coconut.
Keyword baked, crisp, crunchy,, easy recipe, fruits, juicy, party dessert, summer dessert, vegetarian