Nectarine Crisp

2 reviews, 3 star(s). 50% would make again

Ready in 1h

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2/3 c Butter or margarine
2 c Rolled oats
2/3 c Flour
2 3/4 c Brown sugar
12 lg Nectarines *

Original recipe makes 1



* you can do it also with other fruit like plum, apricot, or a mixture, but the advantage of nectarines is that you dont have to peel. 1. Cut fruit to thin wedges. Arrange on the bottom of a well greased baking pan. 2. Mix all ingredients except butter in a bowl. Cut in butter until mixture is crumbly. 3. Spread crumbs evenly over fruit. Take care that no fruit is unexposed. 4. Bake at medium for about 45 mins. Posted to JEWISH-FOOD digest by "Raya Tarab" on Aug 30, 1998,

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Calories Per Serving: 9139 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The oatmeal mixture was really thick, but I like my crisp topping to be thick, so I was okay with it. Unfortunately, cutting in the butter did not work; the topping didn't bake correctly at all. I should have spread the dry ingredients over the fruit then melted the butter and poured it over everything. I've done that before with other crisps and it worked great. Also, this recipe calls for way too much brown sugar. Next time I would do 2 to 1 white to brown sugar. I added about 1/2 tsp salt. Salt is so basic to baking and cooking. I would suggest adding it to the recipe pronto.
Cealcrest 6y ago

The time making this recipe comes in peeling the fruit. The dry mix was a lot more than the fruit so I saved it for the next batch. It did not effect the mixture. The flavor was a good mixture of sweet and tart. 7y ago

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