Mark my words: I don't ever plan to make another traditional fruit crisp again. This recipe for almond crisped peaches popped up on my Smitten Kitchen feed over the weekend, and as usual, her timing was perfect (she doesn't know it, but we are friends)--I had a bowl full of ripe nectarines just begging to be used. This took me all of 5 minutes to get in the oven, and the result was beautiful. Simple, rustic, crunchy, and not too sweet. I really think you could get away with eating them for breakfast (maybe with a little vanilla yogurt), but I enjoyed the ice cream. I am going to try this with apples and pears in the Fall. Until then, use whatever stone fruit you have (peaches, nectarines, apricots. Plums, maybe? I don't love those so don't often gravitate there. Use at your own risk).
Almond Crisped Nectarines
- 4 nectarines, halved and pitted
- 3 T. cold unsalted butter, cut into pieces
- 1/3 c. whole almonds (I used unsalted roasted almonds. I don't think you want salted almonds. At least I don't. Maybe you do?)
- 1/4 c. sugar
- 1/4. c. oats
- 1/8 t. cinnamon
Pulse almonds and sugar together until they look like coarse sand. Add oats and cinnamon and pulse a bit more. Add butter and pulse until combined and crumbly. Divide topping evenly over the cut sides of fruit and press down. Cover the surface like you are making a nice little crust. Bake at 350 for 50-60 min or until topping is golden and crisp and fruit is tender. Serve with ice cream or whipped cream, or eat as-is. I just ate one cold out of the fridge.