Ugly Produce. Delivered.

Cherry Nectarine Crisp

photo and recipe by

photo and recipe by



  1. Heat the oven to 350°F. Combine the cornmeal, oats, ¼ cup brown sugar, and salt in a medium bowl. Add the coconut oil and stir until everything is evenly moistened. Stir in the pecans and the coconut.

  2. Combine the nectarines, cherries, ¼ cup brown sugar, and cornstarch in a 1½-quart baking dish. Sprinkle the oat mixture overtop. Bake the crisp until the fruit is tender, the juices are bubbling, and the topping is golden brown, about 40 minutes.

¼ cup cornmeal

½ cup old fashioned oats

½ cup light brown sugar

¼ teaspoon kosher salt

¼ cup melted coconut oil

½ cup pecans, chopped

⅓ cup unsweetened flaked coconut

2 pounds Imperfect nectarines or apricots cut into ¼-inch wedges

1 pound Imperfect cherries, pitted and halved

1 teaspoon cornstarch