Nectarine an Almond Crisp

By Rachelle

11 X 7 X 2
or Deep-Dish Pie Dish

Ingredients

• TOPPING
• 3/4 Flour
• 14 Cup Brown Sugar
• 3/4 tea. ground Cardamon
• 1/2 tea. ground Ginger
• 1/2 Salt
• 2 OZ Almond paste
• (about 1/3 cup), crumbled
• 6 tbls. Cold Butter cut into
• 1/2 inch cubes
• 1 1/2 Cups Sliced Almonds
• FILLING
• 2 1/2 to 2 3/4 pounds of
• Nectarines, pitted, halved
• & cut into 4 wedges
• (about 8 cups)
• 1/2 cup Apricot preserves
• 1/4 cup Brown sugar
• 1 tbls. Flour
• 1/2 tea. Cardamom
• 1/2 tea. Ginger

Preparation

Step 1

To make the TOPPING:
Blend the flour, brown sugar, cardamon, ginger
and salt in a food processor. Add the almond
paste and process till fine crumbs form.
Add butter, using on/off turns, process till
clumps form. Transfer to bowl, mix in almonds.
To make the FILLING:
Butter an 11X7X2-inch ovenproof glass baking
dish or deep-dish pie dish. Toss the
Nectarines, apricot preserves, brown sugar,
flour, cardamon and ginger in a bowl until
nectarines are coated. Transfer filling to baking
dish. Sprinkle with topping and bake until topping
is golden, about 40 mis. at 400º. Cool 20 minutes.