Incorporating summer fruit into new recipes is always a must-try. I recently found an Apricot Crunch Recipe in one of my cookbooks, and decided to modify it to Nectarine Crunch. Where the original recipe called for dried apricots, I choose to do fresh nectarines, well because summer!
The modification really didn’t matter all too much. The recipe calls for cooking the fruit and letting it cool and draining the liquid, so for the fresh nectarines, probably more liquid was produced but it was siphoned off. The recipe was simple, which is essential in our household as I am baking with my daughter and simple is always better. Try it out and see if you like it! See below for the full recipe:
1 cup all purpose flour
3/4 cup rolled oats
3/4 brown sugar
2 teaspoons ground cinnamon
1.5 sticks sweet butter, chilldred and diced
1 large egg, eaten
1.5 cups fruit
3/4 cup unsweentened orange juice
a cinnamon stick
To make the filling, put the cinnamon stick, fruit, and orange juice into a non-aluminum saucepan and bring to a boil. Remove the heat and let cool completely, preferably overnight. Drain thoroughly and discard the cinnamon stick. To make the crust, mix the flour, oats, sugar and cinnamon in a mixing bowl. Add the diced butter and run in your fingertips until the mixture resembles very course crumbs. Add the beaten egg and briefly mix into the crumbs with your fingers to make pea-sized lumps of ought – do not over mix or bind the dough together. Set aside a third of the crust mixture. Scatter the remainder into the pie dish and press onto the base and up the sides using the back of a spoon or a fork. Spoon in the drained filling then lightly scatter over the reserved crust mixture. Bake in a preheated over at 375 degrees for about 30 minutes until crisp and golden. Serve warm or at room temperature with ice-cream. Eat within 24 hours of baking.
Leave a Reply