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Easy Nectarine & Raspberry Breakfast Crisp

Breakfast & Brunch Recipes from AlansKitchn.comMakes 6 to 8 servings
Prep time: 10 min.
Baking time: 45 min.


  • 3-1/2 - pounds fresh nectarines, pitted and sliced (peeling is optional)
  • 1-1/2 - cups sugar
  • 6 - Tablespoons cornstarch
  • 2 - Tablespoons fresh lime juice
  • 1 - teaspoon vanilla extract
  • 3/4 - teaspoon grated lime zest*
  • 1 - pint fresh raspberries
  • Crisp Topping (recipe below)
  • 2 - cups plain or vanilla-flavored low-fat yogurt (optional)


Preheat oven to 375° F.

  1. Place sliced nectarines in a large bowl.
  2. Add sugar, cornstarch, lime juice, vanilla, and lime zest.
  3. Stir gently until sugar and cornstarch are well incorporated.
  4. Gently stir in raspberries.
  5. Spread fruit mixture into 2-1/2-quart baking dish.
  6. Top evenly with Crisp Topping, and bake 40 to 45 minutes, until crisp topping is golden brown and the fruits’ juices are bubbling.
  7. Top each serving with a dollop of yogurt if desired.

Crisp Topping


  • 1/4 - cup maple syrup
  • 1/4 - cup (1/2 stick) melted butter or vegetable oil
  • 2 - cups granola (an almond or cinnamon variety works well)


  1. Whisk together maple syrup and butter or oil in a medium bowl.
  2. Stir in granola, tossing to coat.

Alan's Kitchen Tip

  • * Zest is the colored part of a citrus peel. Remove it from the lime using a citrus zester or fine grater, taking care not to remove the bitter white part, which is called the pith.

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