Enjoying the last days of summer with this homemade nectarine crisp 🙂 A great recipe shared by my wonderful friend Sara (check out her blog at www.missmenagerie.com! Thanks again for sharing this yummy recipe.
So I’ve been meaning to try this recipe for weeks but never got around to it so today was the day! I was in the mood to bake and I’m so glad I did! If you’ve never had a nectarine crisp then this one you’ve got to try. Top this yummy goodness with a large scoop of vanilla bean ice-cream and ENJOY! This one is a keeper and a great alternative to the traditional apple crisp.
Nectarine Crisp with Streusel Topping
Adapted from “How To Cook Everything”
6 cups of sliced nectarines (about two pounds)
1/2 cup chopped pecans (or your favorite nut)
1 tablespoon lemon juice
1/2 tsp cinnamon
Pinch of saltPreheat the oven to 400. Toss the fruit filling ingredients together and spread in a well-buttered 1.5-quart baking dish. (An 8-inch square or 9-inch round works. I used an oval Corning Ware dish,)Cream the butter and sugar using an electric mixer, food processor, or fork. Stir or pulse in the remaining ingredients until combined and crumbly; it won’t hold together like a dough. (You can refrigerate or freeze until about 30 minutes before you’re ready to use it. Defrost if necessary, then use.)
Crumble the mixture over the crisp. Bake for 30 to 40 minutes, until the topping is browned and the fruit is tender and bubbling. Let stand for a few minutes, then serve with ice cream!
Above recipe shared by www.missmenagerie.com
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