Nectarine crisp with salted honey whip cream
Summer is crisp and crumble time
Stone fruit is one of the highlights of summer I look forward to every year. I can't wait for peaches, nectarines, apricots and cherries to show up in the markets. I use stone fruit in savory dishes as well as to make panna cotta, crisps and crumbles.
White vs regular peaches and nectarines
For a crisp, I generally like to use full-flavored peaches or nectarines and not white peaches or white nectarines, because for baking I like the tartness of the regular peaches and nectarines. For this recipe, however, I use white nectarines. It was one of those cooking accidents that surprised me. I was trying to buy regular nectarines, but the only ripe ones at the store were white nectarines. Nothing like a little serendipity; I really like how the sweet white nectarines meld with the salted honey whip cream. Which brings me to another point; don't skip the whip! It really makes this dessert.
A food processor makes makes a crisp a snap
If you use a food processor, you can throw together a crisp in 15 or 20 minutes. I like to make extra topping and stash it in the freezer for a future crisp. Not feeding a crowd? You can make the topping for this crisp and divide it in half. Use half the topping to make an 8" crisp and save the remainder in the freezer for a second dessert. At our house we make the full size crisp. If we are lucky enough to have leftovers we eat it for breakfast the next day.
A sprinkling of flakey salt does great things for many desserts, including this one. Salt is a great counterpoint to sweet and mellows bitterness in citrus. A little salt on a dessert adds complexity and causes you to sit back and really take in what you are tasting. Flakey sea salt, like Maldon, also adds a pleasing crunch.
White nectarine crisp with salted honey whip cream
White nectarines are covered in an oatmeal and walnut topping and finished with a dollop of honeyed whip cream and a sprinkling of Maldon salt.
- 1 1/2 cups flour
- 2/3 cup brown sugar
- 2/3 cups granulated sugar
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ground ginger
- 1 1/2 cups butter (1.5 sticks) cut into 12 pieces (cold, not room temperature)
- 1/2 cup rolled oats
- 1 cup walnuts
- 8 cups white nectarines, sliced
- 1/4 cup granulated sugar
- 4 T flour
- 1 cup whipping cream
- Zest from 1 lemon
- 2 T honey
- Maldon salt
- Heat oven to 400 degrees. In a food processor pulse together the first 6 ingredients. Add butter slices and pulse until mixture is crumbly. Add oatmeal and walnuts and pulse a couple times to incorporate. You don't want to over mix as it will reduce the texture.
- Put the chopped fruit, 1/4 cup sugar and 4 T flour in a large bowl and use your hands to gently mix.
- Put the fruit mixture in a 13 x 9 x 2" baking pan or a 12" round baking pan. I use a 12" Spanish cazuela. Spread the flour, sugar, butter, nut and oatmeal mixture over the fruit. Bake for 30 minutes, until the top of the crisp starts to brown.
- While the crisp is baking, prepare the whipped cream. Put cream, lemon zest and honey in a bowl and whip on medium to medium high until the the whip cream forms peaks.
- Serve the crumble with a big spoonful of whipped cream and a light sprinkling of Maldon salt.
Cuisine New American