Nectarine-Plum Crisp
By: Gorey
Published: Sunday, September 25, 2011 - 7:52am

Ingredients




filling:
1lb. each nectarines and plums, washed, pitted and sliced into wedges
1/4 c. granulated sugar
1/4 tsp. cinnamon
1 tsp. lemon juice
topping:
1/3 c. brown sugar
1/3 c. unbleached all-purpose or whole wheat flour
1/2 c. rolled oats
1/4 tsp. cinnamon
6 tbsp. cold butter
pinch of Kosher salt
ice water, if needed

Preparation

1 Preheat oven to 375-degrees F. 2 Place fruit in a deep bowl, dress with lemon juice and toss. 3 Sprinkle granulated sugar and cinnamon on top and stir well to evenly coat. Set aside. 4 Use one tablespoon of the butter to coat a baking or casserole dish (I use an 8x8-inch square glass pan that is 2-inches deep); pour the fruit mixture in. 5 In a clean mixing bowl, combine the dry ingredients: the flour, brown sugar, oats, cinnamon and salt. 6 Take the remaining 5 tbsp. of cold butter and cut it into the dry mix until it resembles little pearls of butter (if it is very dry despite the tiny butter balls, you can add ice cold water - one teaspoon at a time - until the dry mix is just barely moist and holds together when squeezed in your hand, much like damp sand). 7 Pour the topping mix over the top of the fruit, making sure to cover the entire top. 8 Place the baking dish on a cookie or baking sheet to catch overflow drips {and protect your oven}. 9 Bake for about 45 minutes, or until bubbly and slightly golden brown on top. 10 Allow to cool for about half an hour, then serve alone or topped with whipped cream or ice cream.

About

A great way to celebrate stone fruits. Often great as an end-of-summer celebration of nectarines and plums.