This rustic dessert or side dish is an ideal way to showcase seasonal fruit. Add some pizzazz and garnish with whipped cream and nectarine slices. Both the apples and nectarines are sweet, so I used minimal sugar.
- apples - 6 medium , peeled, cored, and sliced
- nectarines - 6 medium , pitted and sliced
- brown sugar - 1/4 cup
- apricot preserves - 2 Tbsp
- lemon juice - 1 tbsp fresh
- cinnamon - 1 tsp ground
- brown sugar - 1/2 cup (you can sub white sugar if preferred)
- flour - 3/4 cup
- light brown sugar - 2 Tbsp
- pinch salt -
- cinnamon - 1/8 tsp ground , or to taste
- margarine - 5 1/2 Tbsp (70 gram) , cut into small pieces, or 1/4 cup oil
1. Preheat oven to 375°F (190°C). Grease a 2½ quart baking dish. (I prefer Pyrex, but it’s not a must.)
2. Mix together the apples, nectarines, sugar, apricot preserves, lemon juice, and cinnamon. Spread evenly in prepared baking dish.
3. To prepare topping: In a medium bowl, combine sugar, flour, light brown sugar, salt, and cinnamon. Cut in margarine or oil until coarse crumbs form. Sprinkle topping evenly over fruit. Bake until filling bubbles and topping is golden, approximately 45 minutes. Transfer baking dish to a wire rack to cool slightly. Serve warm, cold, or room temperature.
I always put a sheet of baking paper under the baking dish, as this crisp has a tendency to bubble over and make a mess in your oven!
If fresh nectarines are not available, use frozen or canned peaches. It won’t be the same, but it’ll be close.
This recipe originally appeared in Mishpacha Magazine.