LibreRecipes

Nectarine and Almond Crisp

Rating

Top with ice cream, lightly sweetened créme fraîche, or whipped 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.