Sunday, August 30, 2015

Nectarine Crisp

Served with brown sugar-cinnamon ice cream
Preheat oven to 375.  Butter a deep dish pie plate or 2 quart baking dish.

3/4 cup flour
1/4 teaspoon fresh ground cardamom
1/4 teaspoon ground ginger
1/2 cup brown sugar
2 oz marzipan or almond paste
6 tablespoon cold butter
1/4 sliced or chopped almonds
1/2 cup quick cook oats.

Pulse the flour, spices, and sugar in a food processorAdd marzipan and butter and pulse until pea sized clumps form. Mix in with almonds and oats with your hands or a spoon.

About 2 pounds nectarines, sliced ~1/4 thick
1 tablespoon flour
1/2 cup sugar (I used Splenda)
1 teaspoon fresh grated ginger

Toss fruit mixture until well combined. Layer into pie plate. Squeeze clumps of topping into coarse chunks and spread across top of fruit mix until fully covered. Bake 35-40 min at 375. Cool on a rack and serve warm or at room temperature.

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