NECTARINE AND ALMONDS CRISP

You can use peaches or apricots instead of nectarines. This recipe can fit almost any occasion – weeknight dinner, casual Saturday night, Sunday lunch. You can serve it with little vanilla ice cream.

  • 3/4 cup plus 1 tablespoon all purpose flour
  • 1/2 cup (packed) golden brown sugar, divided
  • 1 1/4 teaspoons ground cardamom, divided
  • 1 teaspoon ground ginger, divided
  • 1/4 teaspoon salt
  • 2 ounces almond paste (about 1/3 cup), crumbled
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups sliced almonds
  • 2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
  • 1/2 cup apricot preserves

Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.

Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.

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BERRY-GRAPE COBBLER

Preparation time: 15 minutes            Cooking time: 30 minutes*

1/2 cup firmly packed light brown sugar

2 tablespoons plus 1 1/2 teaspoons cornstarch

1 cup white grape juice

2 cups seedless red grapes

2 cups fresh blueberries

2 cups fresh blackberries

2 eggs 1/4 cup canola oil

1 (9 oz.) package yellow cake mix

1 (7.5 oz.) package yellow corn muffin mix

1 teaspoon ground cinnamon

Preheat oven to 350ºF. in a medium bowl, combine brown sugar and cornstarch. Add grape juice, stirring until sugar dissolves. Set aside.

Coat a 9 x 13-inch baking dish with nonstick cooking spray. Place grapes, blueberries and blackberries in baking dish; pour brown sugar mixture over top. Set aside.

In a large bowl, whisk together eggs, oil and 1 cup water. Add cake mix, muffin mix and cinnamon; whisk to combine. Pour evenly over fruit.

Place baking dish in the oven. Bake 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Remove from oven; let cool on a wire rack 20 minutes. Serve warm.

Makes 12 servings.

 

* 20 minutes cooling time extra