Fresh nectarines are a delightful addition to a old-fashioned fruit crisp. We give this summertime dessert a twist by making a gingersnap crust in place of more typical rolled oats.

Yield: Serves 6.



  • 2 cups gingersnap crumbs
  • 1/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 2 tbsp salted butter, melted
  • 1 tsp vanilla
  • 6 cups nectarine slices
  • 2 tbsp water
  • Vanilla ice cream*


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Combine crumbs, brown sugar and cinnamon. Stir together melted butter and vanilla. Add melted butter mixture to crumb mixture and toss until thoroughly combined. Place nectarines in a greased 8 inch square metal baking pan. Drizzle water over nectarines. Sprinkle with crumb mixture.
  3. Bake until bubbly and nectarines are tender, about 25 - 30 minutes. Serve warm with ice cream.
Nutritional analysis per serving:

377 calories, 10 g fat, 4.8 g protein, 69.3 g carbohydrate, 3.9 g fibre, 325 mg sodium

*Ingredient not included in nutritional analysis.