Nectarine and Almond Crisp

By Hklbrries

I love this recipe because the ingredients speak of summer and it's so versatile: You can use peaches or apricots instead of nectarines if those are available. This recipe can fit almost any occasion - weeknight dinner, summer barbecue party, casual Saturday night, Sunday brunch or lunch. I like to serve it with a little vanilla ice cream.

Barbara Fairchild

Ingredients

• Topping:
• 3/4 cup unbleached all-purpose flour
• 1/4 cup (packed) golden brown sugar
• 3/4 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 ounces almond paste (about 1/3 cup), crumbled
• 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups sliced almonds
• Filling:
• 2 1/2 to 2 3/4 pounds nectarines, halved, pitted, each half cut into 4 wedges (about 8 cups)
• 1/2 cup apricot preserves
• 1/4 cup (packed) golden brown sugar
• 1 tbsp unbleached all-purpose flour
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger

Preparation

Step 1

To make the topping, blend the flour, brown sugar, cardamom, ginger and salt in a food processor. Add almond paste and process until fine crumbs form. Add butter; using on/off turns, process until moist clumps form. Transfer to medium bowl. Mix in almonds.

To make the filling, preheat oven to 400 F. Butter an 11-by-7-by-2-inch ovenproof glass baking dish or deep-dish pie dish. Toss nectarines, apricot preserves, brown sugar, flour, cardamom and ginger in a large bowl until nectarines are coated.

Transfer the nectarine filling to the prepared dish; sprinkle topping over. Bake until topping is golden, nectarines are tender and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving. Serve crisp warm or at room temperature.