Nectarine & Rhubarb Skillet Crisp


Well you guys, there’s no more denying it.  We can stop lying to ourselves and finally say that it’s Fall.  Luckily, the Northwest is still in it’s tail end of our summer fruit season!

Crisps are delicious, and simple to make.  They’re basically an upside down pie, and you’re allowed to get sloppy.  You also only have to use a grand total of two dishes!  A skillet and a bowl.  Done.  But WAIT!  It doesn’t end there!  This dish is also really easy to switch up.  Have a bunch of apples that are going bad?  Up to your ears in strawberries?  As long as you have about two pounds of fruit, you’re golden.  Want it vegan?  All you need is vegan butter.  Need it gluten-free?  Use gluten-free certified oats, and rice, quinoa, tapioca, or whatever gluten-free flour you prefer!  There’s no wrong answer, guys.  I’m guaranteeing you an “A”.


Growing up as a young boy scout, we had a lot of cobblers when we made dutch oven dinners or went camping.  Usually at the same time.  I’m not the biggest fan of cobblers.  Maybe it’s because I associate them with boy scouts.  I mean, what’s not to like about cake and fruit cooked in cast-iron?

Crisps are different from cobblers in that they’re not made with a cake or biscuits on top.  It’s just some flour and butter broken up into little pebbles that are sprinkled on top, they get cripsy and crunchy, and it’s magic.  It’s not a cobbler.  Nor does it remind me of boy scouts.  Which I hated.

I’m sorry if you have or had a child in boy scouts.  I’m sure he’s a gem.

Now look at this picture of a crisp before I put it in the oven.


If you don’t own a cast-iron skillet, you should really invest in one.  I love mine.  They last forever, they’re almost indestructible, and they make everything taste better.  That last part could be wrong.  The best part is that they’re non-stick without Teflon.  The only downside is that they’re really heavy.  So raise your skillets, people!  But only for a minute.  You don’t want your wrist to give out and hurt yourself.

Nectarine & Rhubarb Crisp

Serves 6-8

1 1/2 pounds of nectarines (4-5 medium nectarines)
1/2 pound rhubarb (about 3 stalks)
1/4 cup granulated sugar
2 Tablespoons whole wheat flour
2 teaspoons lemon juice

For the crisp:
1 cup whole wheat flour
1 cup old fashioned rolled oats
1/2 cup brown sugar
1 Tablespoon cinnamon
10 Tablespoons cold butter

Pit nectarines, trim rhubarb stalks and cut all into 1/2 inch slices.  Remove butter from fridge and cut into cubes.

In a 12″ skillet, add fruit and sprinkle sugar, flour, and lemon juice.  Fold until everything is evenly coated.  Set aside and allow mixture to slightly macerate while you make the topping.

In a medium bowl, add all ingredients and using a fork, pastry cutter, or your hands, blend until no butter chunks remain and dough begins to clump and form small pebbles.

Sprinkle dough on top of fruit in an even layer.

Bake at 350 degrees for 30-40 minutes or until fruit begins to bubble and topping turns brown and crispy.  Cool for 15-20 minutes and serve warm.


Don’t make the same tragic mistake I did and forget the vanilla ice cream.  Don’t share with any boy scouts!  Enjoy, Friends!


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