Saturday, August 7, 2010

Nectarine Cherry Crisp

In spite of the nearly 120 degree(!) heat index days we've had in Memphis recently, there is still lots to love about the summer. Namely fruit. Lots and lots of fruit. We had a little break from the heat today (heat index only around 1oo!), and after leaving the Cooper-Young Community Farmer's Market this morning, I had a bit more fruit than I'd bargained for. I bought peaches and nectarines from Jones' Orchard, and opted to use the nectarines for the crisp because I hate peeling peaches. I don't mind fuzzy peach skin when eating them fresh, but they do something weird when I try to bake them with the skins on.

For the crisp:
3 cups of fruit (I used two cups of pitted and sliced nectarines and 1 cup of pitted and halved cherries)
3/4 cup oats
3/4 cup brown sugar
1/4 tsp salt
nuts (I used about an 1/8 because that's all I had. I would've used more)
4 Tbsp butter, cut into little bits

Just prepare the fruit and place in a buttered square baking dish. Some recipes call for adding sugar, but I don't because I just don't think it's necessary for the sweet summer fruit. A little flour might have been good to thicken it, though. Mix the next 4 ingredients in a bowl, then add the butter bits. Work the butter into the mixture until it makes a crumbly topping. I use two forks for this, but I imagine a pastry cutter would be easier. One of these days I'll remember to pick one of those up! Sprinkle the topping over the fruit and bake at 375 for 30 minutes.

It was great with a scoop of vanilla ice cream, but I think I made it a bit sweet. The topping overpowered the fruit a little bit. I will cut the brown sugar next time. Graham loved it just how it was, of course.


2 comments:

  1. I love making crisps. That serrated peeler Laura was talking about changed my peach-peeling life. I cannot believe I didn't have one sooner!

    Amy

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  2. I have one that Wendy gave me for my bday, but I just can't get it right! I guess I'm a dunce with kitchen tools.

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