Nectarine and Almond Crisp

August 27, 2013

In case you haven’t figured it out by now, I absolutely adore fruit desserts. There’s certainly a time and place for gooey chocolate and decadent custards, but summertime has me wishing for fresh flavors with little (if any) sugar added, recipes that showcase what nature can do with a bit of warm weather. I’ve been buying an abundance of stone fruits (peaches, nectarines, plums, apricots) at the market every weekend because I know the season won’t last much longer and I want to try these fruit dessert recipes I’ve been drooling over all winter and spring! This nectarine crisp, from Bon Appetit Desserts, was perfect for the small get-together we had with my dad’s family this past weekend. My dad requested something light because his sister and cousin are fairly health-conscious, so what better reason to feature the season’s best?

Foisting recipes you’ve never made before on friends and family can sometimes turn into a disaster, but for a simple recipe such as this, I wasn’t too worried. The one unusual part about this recipe was the spices used in the topping and filling. Rather than the traditional cinnamon, the recipe calls for ground cardamom and ginger. I couldn’t quite imagine what these spices in combination with the nectarines would taste like, but I’m always willing to be adventurous, and the amounts used didn’t sound overwhelming. I didn’t tell my relatives initially what spices were used, but my dad’s cousin immediately guessed cardamom! She said she was just lucky, but I think she may have a better sense than what she was giving herself credit for. :) No one placed the ginger, but all agreed after I told them what was in the recipe that all the flavors worked excellently together and they’d like seconds if available! Overall a great success. Hope you enjoy this as much as my family did!

Nectarine crisp

Serves 8



  • 3/4  cup unbleached all purpose flour
  • 1/4  cup (packed) golden brown sugar
  • 3/4  teaspoon ground cardamom
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon salt
  • 2  ounces almond paste (about 1/3 cup), crumbled
  • 6  tablespoons (¾ stick) chilled, unsalted butter, cut into ½-inch cubes
  • 1½  cups sliced almonds


  • 2½ to 2¾  pounds nectarines (about 8 cups), each cut into 8 wedges
  • 1/2  cup apricot preserves
  • 1/4  cup (packed) golden brown sugar
  • 1  tablespoon unbleached all-purpose flour
  • 1/2  teaspoon ground cardamom
  • 1/2  teaspoon ground ginger


  1. For the topping: Blend flour, brown sugar, cardamom, ginger, and salt in food processor. Add almond paste and process until fine crumbs form. Add butter; using on/off turns, process until moist clumps form. Transfer to medium bowl. Mix in almonds.
  2. For the filling: Preheat oven to 400 degrees F. Grease and 11x7x2-inch glass baking dish or deep-dish pie dish. Toss nectarines, apricot preserves, brown sugar, flour, cardamom, and ginger in large bowl to coat.
  3. Transfer nectarine filling to prepared dish; sprinkle topping over. Bake crisp until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving. Serve crisp warm or at room temperature.

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