Recipe: Nectarine Rhubarb Walnut Crisp

Here is the recipe I came up with while summering at home. It’s wholesome, easy to make and tastes great hot or cold.

Nectarine Rhubarb Walnut Crisp (1).jpg


2 lbs chopped ripe nectarines

8 stalks (about 12 oz) chopped rhubarb

1/2 cup maple syrup

1 tbsp corn starch

1 tsp salt

4 oz chopped walnuts

2 oz fine oatmeal (Mornflake is hard to find locally but can be ordered online. You can also make your own by placing a small amount of quick cooking oats in a blender. The consistency is that between oat flour and quick oats.)

4 tbsp unsalted butter

1/2 cup confectioners sugar

Nectarine Rhubarb Walnut Crisp (2).jpg


In a bowl with the chopped rhubarb and nectarines add the corn starch, salt and maple syrup and mix together well gently by hand as if tossing a salad. Pour into a baking pan and spread out evenly. In a separate bowl blend the fine oatmeal, confectioners sugar and walnuts and make a layer with it on top of the nectarines and rhubarb. Slice the butter and break it into little bits and then “dot” the flour on top. Bake at 375 degrees for about 45 minutes. Serve hot or cold.

Nectarine Rhubarb Walnut Crisp (3).jpg

Shown served while still oven hot (I was feeling impatient and it’s really good this way!)

Nectarine Rhubarb Walnut Crisp (4).jpg

And here, plated more elegantly with a semi-scoop of frozen coconut vanilla cream. Wayne really liked the crunchiness that the walnuts added on top. Next time I might add a little bit of cinnamon and/or allspice. Let me know if you give it a try. Also, I received good news this morning– I don’t need antibiotics and I’m really on the mend now, thankfully!

3 thoughts on “Recipe: Nectarine Rhubarb Walnut Crisp

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s