Nectarine-Plum Crisp

Photographs by Molly Decoudreaux

You can solely get terrific stone fruits—peaches, plums, and nectarines, for instance—properly into summer time, throughout peak rising season.

We eagerly purchase bagfuls, realizing they’ll get devoured contemporary, be reworked into essentially the most scrumptious jams, and make their means into baked items that simply scream summer time—like this Nectarine-Plum Crisp! The straightforward crisp topping supplies an amazing distinction for the juices of summer time. Serve it scorching or chilly, alone or with a dollop of whipped cream. Simply take pleasure in it whilst you can.

• Nectarines, about 3 giant
  

• Plums or pluots, 2 or 3 giant plums, or as many as 8 to 10 small ones (any juicy selection; not the Italian prune plums)
  

• Granulated sugar, ½ c.
  

• All-purpose flour, ¾ c.
  

• Mild brown sugar, ½ c. packed
  

• Salt, ½ tsp.
  

• Butter, 6 tbsp. unsalted, chilly, and lower into small items
  

• Fast-cooking oats, ¾ c. (or substitute complete rolled oats; see Suggestions)
  

• Pecans, ½ c., chopped (or substitute walnuts)
  

Directions:

1. Prep the fruit: Preheat the oven to 375°F. Minimize the nectarines and plums into ⅓-inch-thick slices. They don’t must be fairly or excellent, so simply lower across the pit if it’s not a freestone (a range whose fruit pulls proper off the pit neatly). You must have about 5 cups whole. We desire barely extra nectarines than plums, however use what you’ve obtained! Place them in a big mixing bowl and sprinkle ¼ cup of the granulated sugar over them, tossing to coat. Dump right into a 9 by 13-inch baking dish and put aside.
2. Make the topping: In a medium bowl, whisk collectively the flour, brown sugar, the remaining ¼ cup sugar, and salt till mixed. Add the chilly butter and use your fingers to coat the butter within the flour. Then, pinch little items of the butter between your fingertips, creating flour-coated bits that resemble dry oatmeal. Add the oats and pecans and rub all of it collectively to mix.
3. Prime the crisp: Sprinkle the topping over the ready fruit. You need it to be at the very least a bit clumpy, so whether it is fully free and sandy, take some small handfuls and squeeze them collectively to kind some little clumps.
4. Bake it: Set the baking dish on a parchment paper–lined baking sheet as a way to catch any drippy juices, then bake for 45 to 60 minutes, till it’s golden brown on prime and has been effervescent across the edges for at the very least 5 minutes.

Suggestions: A meals processor is an ideal software for crisp topping, and it’s particularly ultimate for those who’re utilizing rolled oats as a substitute of fast oats. Blitzing rolled oats in a meals processor just a few instances will allow them to crisp up extra rapidly, like fast oats. It would additionally make fast work of reducing within the butter, turning it into perfect-size bits for the topping. Merely full step 2 in a meals processor, and for those who use rolled oats, make sure you give all of it just a few further pulses on the finish.

© (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin, Rizzoli New York, 2022. All pictures ©Molly DeCoudreaux