My sister came to visit for the day. It's warming up in Chicago, so we went downtown for some sightseeing and to the Shedd Aquarium. My sister loves zoos and aquariums so much. We came back to my place and cooked dinner and made this crisp for dessert. Thank you Food and Wine for the wonderful combination of nectarines and plums! The flavors in this are so tasty!
Ingredients:
Filling:
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup orange juice
6 ripe nectarines, cut into 1/2-inch wedges
6 ripe plums, cut into 1/2-inch wedges
Topping:
1 cup old-fashioned rolled oats
3/4 cup whole wheat flour
2/3 cup brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
6 tablespoons cold butter
Preparation:
1. Preheat the oven to 350 degrees.
2. Make the filling. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the sliced nectarines and plums.
3. Place the fruit into a 9-by-13-inch glass baking dish.
4. In a bowl, combine the oats, flour, sugar, lemon zest and cinnamon.
5. Work in the butter. (I find using my fingers works best.)
6. Press the streusel into clumps and sprinkle over the fruit.
7. Bake the crisp for 45 minutes, until the fruit is tender and the topping is golden.
8. Let cool for 20 minutes, then serve with vanilla ice cream.
Ingredients:
Filling:
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup orange juice
6 ripe nectarines, cut into 1/2-inch wedges
6 ripe plums, cut into 1/2-inch wedges
Topping:
1 cup old-fashioned rolled oats
3/4 cup whole wheat flour
2/3 cup brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
6 tablespoons cold butter
Preparation:
1. Preheat the oven to 350 degrees.
2. Make the filling. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the sliced nectarines and plums.
3. Place the fruit into a 9-by-13-inch glass baking dish.
4. In a bowl, combine the oats, flour, sugar, lemon zest and cinnamon.
5. Work in the butter. (I find using my fingers works best.)
6. Press the streusel into clumps and sprinkle over the fruit.
7. Bake the crisp for 45 minutes, until the fruit is tender and the topping is golden.
8. Let cool for 20 minutes, then serve with vanilla ice cream.