Do you remember the scene from, “You’ve Got Mail” when Joe Fox (played by Tom Hanks) selfishly uses his spoon to scrape a significant amount of caviar lining a plate of egg salad at the buffet table of a party? Kathleen Kelly (Meg Ryan) judgingly points out “That caviar is a garnish!” I’m secretly a Joe Fox. I want the corner piece of a brownie. I want my piece of lasagna or mac & cheese to have a big piece of that cheesy crusty top layer. So when it comes to a crisp, naturally, I want more crisp and less fruit.
Every summer we are spoiled with great stone fruit and generous farmer friends. This year we were gifted a flat of nectarines so what better time to make a Nectarine Crisp than to celebrate Independence Day!
Check out this recipe and feel free to replace the nectarines for any one of your favorite stone fruits, or a mix of them. You’ll love this recipe especially for all of you out there that have a little Joe Fox in you too.
Happy Fourth of July!
-Jenny
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Passive Time | 60 minutes |
| Servings |
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- 3 1/2 lb medium nectarine or peaches peeled, sliced ½" thick (the weight for this recipe is before peaches have been peeled and sliced).
- 1/3 cup granulated sugar
- 1 cup + 2 tablespoons all-purpose flour separated
- 2 cups old-fashioned oats
- 2/3 cup light brown sugar packed
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 cup chilled unsalted butter cut into small pieces, 2 sticks
- vanilla ice cream get 2 pints to be safe
Ingredients
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- Preheats over to 350 degrees and place a rack in center of oven.
- Toss nectarines, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally for 30 minutes.
- While nectarines are soaking, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
- Using a rubber spatula scrape nectarines and any juices into a 13x9" baking dish. Evenly scatter oat topping over nectarines and bake crisp until nectarines are soft, fruit juices are bubbling, and the topping is a deep golden brown, approximately 55-65 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
- Divide among plates or bowls and top with large scoops of vanilla ice cream.
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