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Nectarine and Almond Crisp

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Nectarine and Almond Crisp

Nectarine and Almond Crisp

amanda

Equipment

  • - ChefAlto Pro Stainless Steel Food Service Cutting Boards Set (Black)

  • - KitchenAid Artisan Series Stand Mixer, Stainless Steel

  • - OXO Good Grips Classic 8-Piece Cookware Set

  • - Hamilton Beach Countertop Toaster Oven 300W

  • - Ninja Foodi Multi-Use Pressure Cooker/Combo Air Fryer

  • - OXO Bamboo Cutting Boards (25" x 17")

  • - OsterPro Electric Hand Mixer, Upgraded Version

  • - Cuisinart Chef's Classic 8-Cup Digital Food Processor

  • - Instant Read Thermometer

  • - OXO Good Grips Stainless Steel 8-Piece Cookware Set with Lid

  • - KitchenAid Artisan Series Hand Blender

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
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