White nectarine crisp with salted honey whip cream
AuthorSomething New For Dinner
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 sticks of unsalted butter 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
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.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/nectarine-crisp-with-salted-honey-whip-cream/