Nectarine-Raspberry Crisp with Spiced-Oatmeal Crumb Topping
Here is the link to today’s Recipe Week recipe! It is from an app called Epicurious, and if you love to cook, you should download it for free!
Here is the recipe from the Epicurious app:
This vibrantly colored crisp is the perfect combination of sweet, tart, and spicy flavors.
3/4 cup all purpose flour
3/4 cup quick-cooking oats
1/4 cup sugar
1/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 cardamom ground cardamom
6 tablespoons unsalted butter
2 lbs (about 5 cups) nectarines, halved, pitted, and sliced into small pieces
1 and one half pint container fresh raspberries
1/4 cup sugar
2 tablespoons cornstarch
Vanilla ice cream, if desired
Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Position rack in center of oven and preheat to 375°F. Butter 11x7x2-inch glass baking dish. Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
See attached photo for the delicious dish… And be prepared to go to the store or farmer’s market for nectarines asap because you will want to make it! The only change I made was using light instead of dark brown sugar because it’s what I had in the pantry. I also don’t measure the fruit, I just cut four large nectarines for the recipe and use a large box of raspberries from the store. You could probably substitute peaches for the nectarines if you like, and I have also added blueberries in the past.