Thanks for stopping by! It has been a long time since my last post. I was back to Malaysia with my kids for 3 months. When we came back the nectarines in our backyard were super ripe, and it’s just too many of them to consume at one time. So I decided to make something out of it. This is a very simple recipe and you can use any summer fruits as filling. I love the crunchy toasted coconut in the topping, but feel free to skip it if you’re not a coconut fan.
Nectarine Crisp Recipe (makes one 9-inch square glass pan)
2-3 lbs ripe yellow nectarines
2 tbsp flour
5 tbsp sugar
dashes of ground nutmeg
1/2 tsp ground cinnamon
1 tsp golden rum– optional
1 cup oat– likely toasted and cool
1 cup chopped almonds– likely toasted and cool
1/3 cup shredded coconut
1/2 cup brown sugar
1 cup flour
1/2 cup (1 stick) cold butter– cut into cubes
- Remove pits of nectarines and cut into big chunks (leave the skin intact). Place fruit in a big bowl and add flour, sugar, nutmeg, cinnamon and rum. Toss to coat well. Transfer to a 9-inch square glass pan.
- Prepare topping: In a different bowl combine all dry ingredients. Add in cold butter cubes and use both hands quickly rub butter into flour mixture until loose crumbs forms. Sprinkle topping evenly on top of the nectarine, bake at preheated 375°F oven for 30 minutes. Use a fork to loose up the topping so the inner part is brown nicely, every 10 minutes until topping is all nicely brown inside out (by this point the juice from the nectarine should be thicken). Cool on the rack for 10 minutes. Serve warm, or cold with ice cream.
- Summer fruits such as peach, nectarine, plum, and berries can be used when these fruits are in abundance.
- This recipe yields a thicker layer of toppings (as I just love the crunchiness) so it requires browning evenly for the inner part so the crisp stays crunchy longer– I ate the next day and the topping was still crunchy.
- The filling is not very sweet as it fits my taste better, adjust accordingly if necessary.