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Debbie's Nectarine and Plum Crisp Recipe
Flavors of Ontario
Difficulty: Easy
Chef's Note
Debbie Hipple can’t help but be inspired to bake with fresh nectarines and plums considering her home is surrounded by 8,000 tender fruit trees. Her mouthwatering Nectarine and Plum Crisp is quick and easy to prepare and will leave a lasting impression on friends and family (as it does hers). To maximize your enjoyment, Debbie suggests serving this crisp warm with a scoop of vanilla ice cream.
Ingredients
- Filling
- 500 ml / 2 cups pitted and sliced Ontario nectarines or peaches
- 500 ml / 2 cups pitted and sliced Ontario plums
- 125 ml / 1/2 cup white sugar
- 125 ml / 1/2 cup all-purpose flour
- 3/4 tsp cinnamon (or nutmeg)
- Crisp Topping
- 250 ml / 1 cup all-purpose flour
- 125 ml / 1/2 cup rolled oats
- 500 ml / 2 cups brown sugar
- 3/4 tsp cinnamon (or nutmeg)
- 1/2 tsp salt
- 150 ml / 2/3 cup unsalted butter, cold, cut into pieces
Method
Preheat oven to 350˚F (180˚C).
Filling
- In large bowl add nectarines, plums, sugar, flour and cinnamon, toss to coat.
- Transfer fruit mixture to a lightly greased 8 x 11-inch (20 x 28 cm) glass baking pan.
Crisp Topping and finishing
- In large bowl, combine flour, rolled oats, sugar, cinnamon, salt and butter. Using fingertips work butter into the mixture until combined and coarse crumbs are formed.
- Sprinkle over fruit and bake at 180˚C / 350°F for 45 to 50 minutes.
Serve warm with vanilla ice cream.
Nutrition
PER SERVING (1/10th recipe): about 374 cal, 3 g pro, 13 g total fat (8 g sat fat), 64 g carb, 2 g fibre, 33 mg chol, 130 mg sodium. %RDI: 12% vitamin A, 5% vitamin C, 4% calcium, 14% iron.
More recipe ideas
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Source: www.ontariotenderfruit.com
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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