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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 1x
- Cuisine: New American
Ingredients
Scale
- 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
- Maldon salt
Instructions
- 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.