Tuesday, September 07, 2010

So Long, Summer Nectarine Crisp

Nectarine Crisp

I've made cobblers and pies and buckles, but this was my first crisp. Well this specific crisp wasn't my first, because I made this recipe three times to, you know, make sure it was good enough to share. (It is.) I've been using up the few late-summer fruits still hanging around my kitchen, and these nectarines were the last of my goodies. I'm sad to see such glorious fresh fruit go, but I know there are exciting things around the corner. And that means specifically that I can bring out this recipe no matter what fruit is in season.

Nectarine Crumble

Crisps, with their buttery, sugary, oatmeal topping and warm, fruity fillings, are a good way to ease out of one season and into another. This crisp made a good dessert one day and perhaps a good midnight snack, too, but I'll never tell. I'm just glad that it's an easy dessert and one that you can fill with any fruit you may have around your house. Apples? Why, yes. It is September afterall. A bowl filled with crumble, and maybe topped with vanilla ice cream, may make homework time a bit more bearable.

Nectarine Crumble

So Long, Summer Nectarine Crisp
Adapted from Mark Bittman
Makes about 9 servings
Printer-friendly recipe

If you go with a very juicy fruit, such as the nectarines I used, you'll want to toss them with about a tablespoon of flour. (This is reflected in the recipe below. If you use apples or pears simply subtract the tablespoon of flour from the ingredients and directions.) Increase the sugar for such tangy fruits as rhubarb. And of course replace the nectarines with any fruit you wish: apples, berries or pears.

Ingredients
6 cups peeled, sliced nectarines
1 teaspoon cinnamon
Juice of half a lemon
1 tablespoon plus 2/3 cups brown sugar, packed
5 tablespoons cold, unsalted butter, cubed
1/2 cup oats
1 tablespoon plus 1/2 cup all-purpose flour, divided
1/4 cup shredded, unsweetened coconut
Pinch of salt

Directions
1. Preheat oven to 400 degrees. In a large bowl, toss fruit with one tablespoon of flour, cinnamon, lemon juice and one tablespoon of the brown sugar. Spread in buttered 8- or 9-inch square baking pan or glass dish.
2. Combine all other ingredients and mix, using a pastry blender, until everything is incorporated but not in uniform size.
3. Sprinkle topping evenly over fruit and bake 30 to 40 minutes, or until topping is golden and fruit is bubbly. Serve hot or at room temperature.

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