Quick Summer Crisp


My nearly fruitarian 7 year old daughter Violet loves any seasonal fruit cooked this rustic and easy way. Particularly stone fruit and berries: Peaches and raspberries. Peaches and blueberries. This could also work just as deliciously with apples (use walnuts instead of almonds in that case). Rhubarb’d be good too, but would need way more sugar. Note: this is the “before” picture, hence the unbrowned top, and mid-prep partial coverage. By the by: serve this with vanilla ice cream to complete the joy.

Quick Seasonal Crisp
2 or more cups Nectarines , cut into 8ths or so
2 or more cups strawberries, cored and halved or quartered depending on size

1/2 cup almonds
1 cup flour
1/4 cup brown sugar
1/4 cup sugar, plus a bit more to sprinkle over fruit
1/8 teaspoon cinnamon
1/3 cup salted butter

Chop almonds in a food processor or with a knife until they’re in little 1/4 inch or so bits (you could toast them too, but we often neglect this in the interest of time). In a large medium bowl mix the flour, sugars, and cinnamon. Cut the butteri into chunks and work into the dry mix until crumbly, then work in the almonds.

In a baking dish, spread nectarines and strawberries and sprinkle with sugar and mix. Then top with crumble mixture. In a preheated 375 degree oven, bake for about 30 to 45 minutes until fruit is tender and topping is golden brown.



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