Plum and Nectarine Crisp with Almond-Oat Topping

A salute to this month’s bounty of stone fruit.

Summer is peak season for stone fruits. Bake this month’s bounty of plums and nectarines under a crisp almond-oat topping until bubbling and fragrant to take full advantage. You can use other favorites such as peaches and berries as a substitute for the fruit, or add in herbs for an earthier flavor. Serve it alongside a scoop of vanilla ice cream and enjoy. 

Plum and Nectarine Crisp with Almond-Oat Topping

Serves | 8 |

Plum and Nectarine Filling

  • 7 (1½ lbs) plums, pitted and cut into ½-inch slices
  • 5 (1¾ lbs) nectarines, pitted and cut into ½-inch slices
  • 1 tsp finely grated lemon zest
  • juice of ½ lemon
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ cup packed light brown sugar
  • ¼ tsp kosher salt
  • 3 Tbsp all-purpose flour

Almond-Oat Topping

  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ½ cup sliced almonds
  • ⅓ cup light brown sugar
  • ⅓ cup sugar
  • ¼ tsp ground cardamom
  • ½ tsp kosher salt
  • 8 Tbsp (1 stick) unsalted butter, room temperature

| Preparation – Plum and Nectarine Filling | In a large bowl, combine all ingredients. Set aside.

| Preparation – Almond-Oat Topping | In a medium bowl, combine flour, oats, almonds, sugars, cardamom and salt; add butter in tablespoon-size pieces. Using your hands, or a spoon, incorporate butter until clumps of the mixture can be formed when squeezed together with your fingers.

| Assembly | Preheat oven to 350°F. Spray a 3-quart baking dish with nonstick cooking oil spray.

Pour plum and nectarine filling into prepared baking dish; completely cover the top of the filling with almond-oat topping. Bake until fruit is tender, filling is bubbling and topping is deeply golden brown, 1 hour to 1 hour 10 minutes. If topping begins to brown too much, tent crisp with foil for the last 10 minutes of baking. Remove from oven and let cool, 30 minutes. Serve with a scoop of vanilla ice cream and enjoy.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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