Cooking / Desserts / Recipe Index

White Nectarine and Raspberry Fruit Crisp

As you may recall, one of my main Labor Day weekend goals was to try a new recipe, preferably a fruit crisp.  There are some fruits that are just SO summerific.  Fruit, to me, seems very seasonally dependent.  We eat avocados and brussels sprouts all year long, but when fruit is out of season it’s almost pointless to buy.  A peach, for instance, is just not as juicy and flavorful in December.  Sorry, but it’s the truth.

Speaking of peaches, that’s where my head was originally at with this fruit crisp.  But then I saw white nectarines on sale and, well, they just sounded so different and fancy.  If I’ve never tried something, it’s fancy.  Not just a nectarine, a WHITE one.  White seems special, virginal.  They also sounded sufficiently Summer-y.  If I hadn’t heard of white nectarines before, I certainly wouldn’t once the Fall chill hits the air.

I sliced three white nectarines and tossed them in a pyrex pie pan with one package of raspberries, 1/3 cup of sugar, and 2 tbsp corn starch.  Then it was time for the topping, the crisp part of the crisp.  For that, I mixed 1/3 cup flour, 1/4 cup light brown sugar (packed), 1 cup oats, and 1 stick (1/2 cup) butter.  I mixed it all up by hand until the butter was incorporated through and I could crumble it up.  Scatter the topping over the fruit and bake at 375 for an hour, maybe 5 minutes more.  Then let it cool for an hour.  Then enjoy those last bites of Summer.  I’m sorry; that was depressing.  Enjoy this because it’s delicious not because it’s the end of the best season ever.

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