This week we are proud to present the very first nectarines of the season! We wrote about stone fruit (a category which includes nectarines, peaches, apricots, and all other pitted fruit) in a previous blog post here, if you would like to learn more about these delicious natural treats. This week’s recipe uses the nectarines and rhubarb from this week’s box, as well as the almond liqueur amaretto (a flavor we can’t get enough of recently), to round out the sweetness and add a little complexity to the flavor. The beauty of a crisp is that it is incredibly easy to make. No pie crust at all! All you have to do is whip up the filling and topping, pile it in a baking dish, and you’re good to go. Enjoy this recipe with your family and let us know what you think!
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Rhubarb-Nectarine Crisp with Amaretto and Toasted Almonds
About 2 cups rhubarb, cut into ½ inch pieces
About 4 cups nectarines or peaches, cut into 1-inch slices
¼ cups amaretto + 2 T for topping
¼ cups granulated sugar
½ tsp. cinnamon
4 T butter, melted
1 cups oats
½ cups all purpose flour
½ cups walnuts, chopped
½ cups brown sugar
½ tsp. vanilla extract
½ tsp. almond extract
½ cup blanched slivered almonds, toasted
Preheat oven to 350 degrees. Cut rhubarb and nectarines, in a separate bowl mix amaretto, sugar, and cinnamon and pour over mixture and stir. Spread fruit in a 9 by 13 inch casserole dish. For topping combine, butter, oats, flour, walnuts, brown sugar, and vanilla and almond extract. Mix thoroughly and sprinkle over fruit mixture. Bake for 45 minutes or until topping is golden brown and sides are bubbling. Finally, toast almonds in pan on medium heat, stirring constantly until golden brown. Sprinkle over crisp and serve with vanilla ice cream!
Original Recipe and Photo for Pacific Coast Harvest by Kayla Waldorf