I grew up down the street from a peach farm and we would get ripe peaches by the dozen. The skin would always make me itch so I made the switch to nectarines. After all they are the forgotten fruit. Everyone goes wild for peaches, but I think nectarines are just as delicious and the skin is perfectly edible! I have since moved far from the peach farm so I rely on my local farmer’s market and this week yielded lots of sweet nectarines and some cherries too, what a perfect combo to create a lovely end of summer crisp.
Nectarine and Cherry Crisp Recipe
3 ripe nectarines cut into slices
1 ½ cups pitted cherries (my kids LOVED this job!)
1 tablespoon fresh lemon juice
1 tablespoon corn starch
1 teaspoon vanilla
¼ cup sugar
¼ cup agave
¼ cup whole wheat flour
½ cup all purpose flour
¼ cup finely ground almonds (almond meal)
½ teaspoon cinnamon
¾ cup brown sugar
½ cup butter
Preheat oven to 350 degrees F. Place the sliced nectarines and pitted cherries in a bowl. Add lemon juice, corn starch, vanilla, sugar, and agave. Stir to combine and set aside. In a separate bowl combine the whole wheat flour, all purpose flour, ground almonds, cinnamon, and brown sugar. Cut the butter into pieces and add to the dry ingredients. Mix with your fingers until small clumps form. Pour the fruit mixture into a 9 x 9 baking dish and cover with the crumble topping. Bake for 35-40 minutes or until golden brown. Serve warm. Makes 9 servings.