Last summer I made the Breakfast Apricot Crisp found on Smitten Kitchen’s blog, and with stone fruit season back in swing it seemed like a good time to make it again. However the store was out of apricots, so nectarines became the stand in.
Nectarines aren’t something I ever buy — it’s possible I’ve never even eaten a nectarine. But when this crisp came out of the oven I was hooked. They tasted like peaches, only more tart. They were firmer, too, so the crisp has a nice texture to it.
It’s likely that the nectarine crisp is good with yogurt or ice cream, but they’re not necessary. I already can’t wait for my next bite…or twelve.
Adapted from Breakfast Apricot Crisp
- 1 1/2 lb nectarines
- 3 tbsp granulated white sugar
- 1 tbsp freshly-milled soft white or hard white wheat
- 4 tbsp butter, melted
- 6 tbsp demerara sugar
- 45 g old fashioned oats
- 63 g freshly-milled soft white or hard white wheat
- Pinch salt
- 1/4 c sliced almonds
- Preheat oven to 375°.
- Cut the pits out of the nectarines, roughly chopping the fruit as you go. Mix together with the white sugar and 1 tbsp flour. Set aside.
- Stir together the butter and demerara sugar, then stir in the oats, followed by the wheat, salt, and almonds.
- Spread the fruit mixture into the bottom of an 8×8 pan, then top with the crumble topping.
- Bake for 20 minutes then check for doneness. If the top is getting too browned, turn heat down to 350°. Bake for another 5-10 minutes, until fruit is bubbling up a bit.
- Chill for awhile, about 30 minutes, then serve. Refrigerate leftovers.