Nectarine and Plum Crisp

After dining on red & white quinoa mushroom risotto, my boyfriend A and I had a nectarine and plum crisp. To me, crisps, or crumbles (what is the difference?), are the perfect fall recipes. Fall fruit, spiced and baked in the oven. Mmmm! Lucky for me, I stumbled onto this recipe while leafing through the September issue of Food & Wine.



Nectarine and Plum Crisp
From Food & Wine, September 2010.
I think I halved the recipe to serve two and there were leftover for breakfast the next morning.

For the filling
* ½ cup golden raisins
* 1 cup hot water
* ¾ cup light brown sugar
* ¼ cup granulated sugar
* 2 Tbsp whole wheat flour
* ½ tsp ground cinnamon
* ½ tsp freshly grated nutmeg
* 1 tsp finely grated lemon zest
* ¼ cup fresh lemon juice
* ¼ cup fresh orange juice
* 6 ripe nectarines, cut into 1" sections
* 6 ripe plums, cut into 1" sections

Preheat the oven to 350°.
In a bowl, soak the raisins in the hot water for 20 minutes; drain.
Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice.
Fold in the nectarines and plums.
Scrape the fruit into a 9-by-13-inch glass baking dish.

For the topping
* 1 cup old-fashioned rolled oats
* ½ cup whole wheat flour
* ⅓ cup all-purpose flour
* ⅔ cup light brown sugar
* 1 tsp finely grated lemon zest
* ½ tsp ground cinnamon
* 6 Tbsp cold butter-oil blend

In a bowl, combine the oats, flours, sugar, lemon zest and cinnamon.
Work in the butter blend.
Press the streusel into clumps and sprinkle over the fruit.
Bake the crisp for 30 minutes, until the fruit is tender and the topping is golden.
Let cool for 20 minutes, then serve (I bet it's even better with ice cream!).
Tada!


Ingredients the filling.

This is the first time that I've made crisp without apples. I had fun getting A to guess what fruit were in the crisp. While I do enjoy apple crisps, this was very good too. I think I still have some leftover topping ingredients and should make myself another comforting crisp while the temperature continues on dipping down...