Nectarine and Cinnamon Vanilla Oat Cookie Bake
Vanilla bean and cinnamon with oat cookie along with seasonally fresh nectarines. SO good. Top it all with vanilla ice cream and serve with fresh mint! It’s a meal – OR dessert!
I love a good crumble – love it! BUT I kind of wanted something a little different than a crumble topping. I liked the idea of a thicker more cookie like component to go along with the juicy nectarines. This recipe delivers just that.
I love mason jars.
I used different sized mason jars. I love using them – they bake well, store great and reheat nicely.
You can cover with them foil, or use the metal lids.
Other desserts you will love.
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Nectarine + Cinnamon Vanilla Oat Cookie Bake
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 stick butter, room temperature + softened
- 1/2 cup + 1 tablespoon brown sugar
- 1 cup gluten free oats
- 1 cup gluten free flour blend
- 1 large pinch of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla bean paste, divided in half (or vanilla extract works too)
- 10 Nectarines, sliced in 8 pieces each
- fresh mint for garnish
- vanilla ice cream, always
Instructions
- Preheat oven to 350F.
- In a mixing bowl, combine the butter and 1/2 cup of brown sugar (omit the 1 tablespoon for the nectarines). Using a wooden spoon or rubber spatula, incorporate until all the sugar is blended into the butter.
- Add in the oats, flour, salt, baking powder, cinnamon and vanilla bean pasta (or extract). Stir until everything comes together and looks like cookie dough.
- In another small bowl, combine the sliced nectarines and 1 tablespoon brown sugar.
- Using small jars, ramekins or ball canning jars, place 1 tablespoon or so of the oat cookie dough to the bottom. Press so that it flattens slightly. Add in 4-6 slices of nectarines. Top with another 1 tablespoon of cookie dough. Add in another 4-6 slices of nectarines.
- Crumble any remaining cookie dough on top of the final layer. Drizzle any liquid left over in the nectarine bowl on top.
- Arrange the jars on a baking tray. Place in the preheated oven and bake for 16-18 minutes – or until browned on top and bubbling. Remove from the oven and let cool for 5-10 minutes before serving.
- Serve with ice cream and garnish with fresh mint.
- Prep Time: 10
- Cook Time: 20
- Category: dessert
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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One Response
I made the nectarine substituting Colorado peaches and using a 8 x 8 baking dish as I don’t have that many jars. It worked well although the presentation wasn’t as decorative or fun! It still tasted heavenly. Thanks Kat.