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Nectarine and Almond Crisp Recipe

Ingredients

How to make it

  • Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
  • Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving. Bon Appétit, August 2007
  • Recipe courtesy of - The Bon Appétit Test Kitchen

Reviews & Comments 3

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  • thegoldminer 16 years ago
    book marked. some pure vanilla ice cream and maybe heaven.
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  • chefmeow 16 years ago
    Yummo. Can't wait to try this. Sounds decadent.
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  • tinam 16 years ago
    You just can't go past this one! Divine!
    Was this review helpful? Yes Flag

The Cook

tinam Tugun, AU

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