There will be a similar posting to this one in a few days…Mom gave me a recipe for peach crisp but the peaches weren’t ripe yet. She also suggested that I make a second batch of topping while I had the food processor out – so I did, and it looks like the original recipe came from Chatelaine, but I’ve obviously adapted it. It ended off a perfect summer Sunday dinner of new potatoes, zucchini (from our garden) sauteed with some red onion, garlic and a red pepper and Yogurt Marinated Chicken.
Nectarine and Raspberry Crisp
6 nectarines, skins left on and thinly sliced
1 1/2 – 2 c. raspberries
1 c. packed brown sugar
1/2 c. flour
1/2 c. cubed, cold, unsalted butter
1 1/2 c. oatmeal
Preheat the oven to 375 and grease a medium sized casserole dish – I used a 2.5 L Corning Ware dish. Slice the nectarines into a large bowl and set aside, keep the raspberries separated for now in their own bowl. Put the sugar and flour in the food processor and blend for a bit, then add the butter and pulse a couple of times until the mixture resembles coarse meal.
Add in the oatmeal and pulse a couple of more times then take out about a half cup of the mixture and stir it into the nectarines. Pour the nectarine mixture into your prepared casserole dish, cover the top with the raspberries and then cover everything evenly with the rest of the topping.
Bake for about 45 minutes and serve warm with ice cream!