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.
PrintNectarine Plum Crisp
- Total Time: 35 minutes
- Yield: 3-4 servings 1x
Ingredients
- 2 ½ cups mixed plums and nectarines, sliced (I peeled them)
- 2 Tbsp cane sugar
- 1 tsp grated ginger
- 1 tsp lemon juice (freshly squeezed)
- ½ Tbsp all-purpose flour
- 1 Tbsp butter, softened
For the crisp:
- ¼ cup unsalted butter, softened
- 1 cup rolled oats
- ¼ cup brown sugar (or muscovado sugar)
- 2 Tbsp Marcona almonds, crushed (optional, but so good!)
Instructions
- 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 tablespoon 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).
Notes
The crisp keeps in the fridge, covered with plastic, for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: North American
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I love baking and kneading dough because it takes me to a happy place in my soul.
Beyond the Chicken Coop says
I'm afraid summer is gone, but I'm so glad you were able to bake just one last dish using one of my favorite summer fruits - the nectarine! I wish we could grow them here, but our winters are too cold. Love this crisp with the nectarines and plums!
Yes, me too! Still some nectarines at our local Farmers Market from British Columbia, for the last taste of summer! Thank you Kathy!
Gloria Duggan says
Crisps are such a rustic and totally delicious dessert. Perfect to feed a crowd, and easy to put together. Sometimes the simple things in life are the best. See you soon at FBC 2017!!
Thank you, Gloria, I agree! Crisps are so simple yet one of the best desserts ever! See you soon, can't wait! 🙂
Sarah @ Champagne Tastes says
It might be fall, but it FEEEEELS like summer here! It's still in the 80s here every day, and this sounds Delish!!! I love it!
Thank you, Sarah! So nice that you still have warm weather! Enjoy the crisp if you get the chance to make it! 🙂
Julie | Bunsen Burner Bakery says
Ooooh I'm so jealous that your nectarine season runs so long. They disappeared from our markets at least a month ago, so we're stuck in a sea of apples and pears. Is it too early to count down until next spring and the return of delicious summer fruit?
Wow...a month ago! Here we found them at the farmers Market until last Saturday 🙂 . I love apples and pears as well, they would make a beautiful crisp! Thanks so much for your comment!
Amanda Mason says
I LOVE plums! Like ....they are my favorite fruit ever! And this recipe looks unique with the nectarine and plum mixed...I would have never thought to have mixed those! Your pictures are great and even though it's squash and pumpkin season, this is still totally a Fall recipe!! Love it!
Thanks, Amanda! They are great paired together! Agree, this crisp totally looks like a Fall dessert 🙂 .
Monica says
These look fantastic! I say, bake all the summer that you can, as long as you can! That crisp topping looks especially delicious.
Yes! Thank you! Grabbed the last 2 cartons of blueberries yesterday at our Farmer's Market 🙂 .
westviamidwest says
Where have I been? Ive never even thought of using nectarines in a crisp... Brilliant! Definitely going to check this out!
Thank you so much! They're so good! They become so soft and plump, and juicy 🙂 .
neuroticbaker says
I've never thought of mixing nectarines with plums but it sound like a great combo.
It was! Color, flavor and texture were beautiful together 🙂 . Thank you!
Carol Borchardt says
Nectarines and plums sound so good together and why not? They're both stone fruit. This looks so beautiful and tasty! Can't wait for summer to roll back around!
Exactly! All the stone fruits are so good together! Thank you so much Carol!
A Forks Tale says
This looks lovely and delicious. I love the fruit combinations with the sugary, crunchy almond and oats crust!
That bit of a crunchy top, really made the dessert. Thank you!
kate says
I have never tried plum crisp before. It looks and sounds so good!
Plums are so under appreciated, but they are delicious! Especially paired with other stone fruits. Thanks for your comment!
Amanda says
It's funny I should read this recipe tonight, because I'm sitting here eating a totally lackluster crisp that I bought at the store today. This one looks fantastic! Love the combination of nectarines and plums. Will have to make this during the week to satisfy my crisp craving!
Sometimes store bought dessert are just disappointing! Thank you so much, it was indeed delicious! Hope you make it! 🙂
Big Flavors from a Tiny Kitchen says
I love the mix of fruits here - looks like a really great blend. And any time I can sneak some Marcona almonds into a dish I'm game!!
Marcona almonds lover here as well 😉 . They add that touch of crunch and saltiness, just yum! Thank you!!