Nectarine Plum Crisp, easy to make and so delicious to eat. Fruity, not too sweet and with a nice crunch, will satisfy a dessert craving while keeping it on a “lighter” note.
Song of the day: Too Good At Goodbyes, by Sam Smith.
Everywhere I turn I see pumpkin here, squash there, and here I am still posting a recipe that contains the last bit of Summer with the first touch of Autumn. A Nectarine Plum Crisp, with the remaining B.C. nectarines we bought at the Farmer’s Market and plums from my in-laws’ tree.
It’s not that I’m denying the fact that we are now into Autumn and just a few days from Canadian Thanksgiving, and it’s pumpkin and squash season. I know. But they will be here for quite some time, well into winter, so for me, there is still time to cook and bake with them. On the contrary, local nectarines are soon disappearing and at the same time we have to dispose of a few kilos of plums that will get quickly and easily spoiled if we do not do something with them. They are not the type that you can use to top a pretty tart or cake, they are small and soft and their best use is in jams, or, like I did here, in this lovely crisp. Many of them will become jam (we already have a recipe for that), but for now, they will partner with nectarines to give us a crisp with a beautiful, warm, and Autumn-like color and a mildly tangy and moderately sweet flavor.
The recipe for the crisp is adapted from a beautiful cookbook we own, “All the Sweet Things” by Renee Kohlman, and it is a wonderful recipe that you can adapt to whatever fruit you have or is in season. It is one of those versatile recipes that is always handy to have, allowing you to bring a dessert to the table in a little more than half an hour.
The colors and textures exemplify the autumn season hosting beautiful rich hues and soft and crisp finishes, making this so comforting and delicious perfect to end off a family style meal.
Finishing this off with some maple syrup or saskatoon syrup and ice cream or even Greek yogurt is a great way to experience any crisp. I would suggest serving it warm as it really steps up in texture and flavor if you do so, and with the cooler days and nights, there is nothing like holding a warm bowl and feeling that warmth going into our bodies.
The nectarine and plum flavors marry very well with one being a bit tart and one providing enough sweetness to balance the mix. The textures are almost equal with that caramelized softness which gives the crumble topping a chance to shine, and that it does as those toasted oats and Marcona almonds infused with butter and all glazed with the caramelized brown muscovado sugar provide a canopy of crunch and amazing flavors! Together we have a beautiful comforting experience that leaves us feeling warm, cozy and well loved. You can’t get any better than that!
Song of the day: Too Good At Goodbyes, by Sam Smith.Print
- 2 1/2 cups mixed plums and nectarines, sliced (I peeled them)
- 2 Tbsp cane sugar
- 1 tsp grated ginger
- 1 tsp lemon juice (freshly squeezed)
- 1/2 Tbsp all-purpose flour
- 1 Tbsp butter, softened
For the crisp:
- 1/4 cup unsalted butter, softened
- 1 cup rolled oats
- 1/4 cup brown sugar (or muscovado sugar)
- 2 Tbsp Marcona almonds, crushed (optional, but so good!)
- Preheat oven to 350° F (180° C).
- In a medium bowl stir the sliced fruit, sugar, ginger, lemon juice, and flour.
- Pour into a 7-inch round baking dish. Dot with the Tbsp butter.
- In the same bowl mix together the oats, almonds, brown (or muscovado) sugar, and butter, using your hands to incorporate the butter in the mixture.
- Sprinkle the buttery mixture evenly on top of the fruit.
- Bake for 25-30 minutes, or until top is golden brown.
- Serve warm with whipping cream or ice cream, and a drizzle of maple syrup (or Saskatoon syrup).
The crisp keeps in the fridge, covered with plastic, for 3-4 days.
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