Nectarine Fruit Crisp

It has been that odd time of year; were you know fall is here and yet we spent the previous two weeks thinking we were back in summer. It was anywhere from the 70’s - 80’s here in Seattle and people were everywhere out and about trying to soak it up before the leaves change and the cool misty northwest weather comes into play. I love fall and I feel that autumn is my most favorite food season.  Although I look forward to all of Mother Nature’s offerings from it, I always find it hard to let go of the late summer fruits that I wait all year for. Nectarines in particular I find irresistible. I love putting them into a crisp like the recipe below. It lets the natural flavors of the fruit shine through. The cinnamon spiced oatmeal crust topping makes the house smell wonderful and “fall like” while combining the two seasons into one.  I hope some of you will try this and let me know what you think of it. Enjoy.

Nectarine Fruit Crisp (feeds 4 +)

FILLING

3 large Nectarines (pitted and chopped into bite size pieces)

2 Tbsp. of Sugar

1 tsp. of Vanilla Extract

CRISP TOPPING

¾ cup of AP Flour

½ cup of Old Fashion Oats

½ cup of Light Brown Sugar

¼ cup of Unsalted Butter (melted)

1 tsp. of Cinnamon

½ tsp. of Cardamom

½ tsp. of Ground Ginger

Pinch of Sea Salt

First, preheat your oven to 375 degrees. Then in a bowl mix together your filling and pour into a baking dish. I use an oval gratin dish because it looks nice to go from the oven to the table, but any small baking dish or pie / tart pan would do.

Next, in another bowl mix together all your dry ingredients. Then add in your melted butter and with a clean hand or hands mix together your topping into small crumbs. Take your topping and distribute over your fruit filling.

Finally, place your baking dish on a sheet pan, and place into your preheated oven and bake about 35 minutes. You want your crisp topping to be golden and your fruit bubbling around the edges. (Your kitchen and home will smell great too.) Let it cool at least 10 – 15 minutes before serving and eating. I personally like to serve it with a bit of freshly whipped cream.

*Note: This recipe can easily be doubled, although you will most liking need to extend your cooking time by 15 – 20 minutes. ** You can also replace the fruit for Plums or Peaches. Although the Peaches will need to be pealed; and if using Plums you will need more than three – possibly double the amount depending on their size.