Okay, have I mentioned that I have a thing for white nectarines? Well, I do. In the summer, I cannot go to a grocery store without buying at least six. And if I’m in a store two days in a row, well, that’s 12. I eat them plain, put them in salads, and bake them up in desserts.
But I have another obsession as well, and it’s kind of a year-round thing. Anything with lime, anytime, I’m there. I know it’s not fashionable to like lime in December, but hey, they sell limes all the time. I’m buying them. Simple as that!
Last week, I had an idea. What if I took my two favorite summer fruit flavors and combined them? Gross, or spectacular? I had to find out. Turns out, it paid off!
Yep! White nectarines and lime zest are the new chocolate and peanut butter. They’re a happy pair. And this crisp is now gone. I’m so glad I took pictures of it already!
Could you do this with regular nectarines or peaches? Sure, why not? But if you use peaches, I’d peel them first. Too fuzzy. That’s why I’m not a peach girl. In fact, most food likes and dislikes are rooted in texture. Did you know that? A fun fact! Don’t say I never do anything for you.
If you want, you can easily double this recipe. I typically make a smaller crisp because it’s perfect for a family dinner or friendly gathering, and then it’s gone. You can make it a little fancier with ice cream on top, but it’s not necessary!
With the lime zest, there’s a great tang that balances out the nectarines. You do need that sprinkle of sugar on top of the fruit, though, or you’ll have quite a sour tart. Nobody likes that.
July is winding down, everyone. Before you start crying, make as many summery desserts as you can! Start here. It’s a good place to be!
- 3/4 cup flour
- 1/2 cup sugar minus 1 tablespoon
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, cut into pieces
- 1/2 cup rolled or quick oats (depends on the texture you want)
- 6 white nectarines, pitted and sliced (but not peeled)
- lime zest from 1 lime
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon flour
Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray.
In a medium bowl, mix the dry topping ingredients. Using a pastry blender or your fingers, work the butter in until the mixture is crumbly. Set aside.
In a separate bowl, toss the nectarines, lime zest, sugar, vanilla and flour. Spread the filling evenly into the prepared pan. Top with the crumb mixture and pat down gently.
Bake for 35 minutes until golden brown. Remove from the oven. This can be served warm or at room temperature. If you refrigerate it, the crumb topping will get soft.