26.7.13

Nectarine & Raspberry Crisp








I am a big ball of laziness during the summer. I literally don't want to do anything... I'm fine staying at home all day for weeks at a time, although I guess that's not really a socially acceptable thing to do. I actually just don't do anything all day. I'm not even exaggerating. I lounge around on my couch, doing nothing of particular importance on my laptop or watching whatever happens to be on TV.

I did get out of my house this past weekend, and my friend joked that the summer is when I recharge from a long school year. True that.

As I have painted myself as an entirely lazy creature, I feel like I should backtrack a tiny bit and somewhat redeem myself. I did try searching for a job earlier this summer, but I pretty much just gave up on that. Can someone please tell me how you're supposed to apply for a job that requires some experience in a related field if all similar jobs ask for some experience? YOU CAN'T. IT'S IMPOSSIBLE. Maybe it's because I'm too picky. I pretty much refuse to do retail because my work experience at a clothing store was enough retail for the rest of my life.

I am learning Spanish though. I know that I'm living in Canada and Spanish is not an official language, but I enjoy Spanish much more than French. It's way easier to speak Spanish. When I speak Spanish, I feel like I'm an old Spanish lady in a small little house cooking a nice meal. Possibly because the speaker I listen to is female.

My Spanish is nowhere close to decent though. I need to do a ton of review because I'm forgetting a bunch of the words I've learned. I also can't really do that cool R rolling thing that people do... I know it's not a requirement to speak Spanish, but it's so cool when people do that! Someone should be my Spanish penpal. I need to practice my Spanish somehow.

And I can sing La Bamba! I have all the lyrics memorized.

But you don't really want to hear me sing. Trust me.

This nectarine and raspberry crisp was born because I had a ton of nectarines that needed to be used up. I figured it would work well with raspberries. My mom bought raspberries for the first time ever, and I couldn't pass up on using them. I really like crisps because they're super simple to make. It's great when you can't be bothered to do anything crazy. It's literally just cutting up some fruit and then sprinkling on a topping. Easy! I guess I should mention that this crisp uses oil instead of butter, which I guess is sort of unconventional.

The combination of nectarine and raspberry is wonderful (if I was on Food Network Star, Bobby Flay would have totally buzzed me... my food description vocabulary is clearly quite extensive). It's a beautiful mixture of sweetness from the nectarines with a hint of tartness from the raspberries. Combined, the nectarines make the raspberries sweeter. The topping is chewy and adds a great texture to this dessert.

I'm sure that other combinations would be absolutely delicious as well... Peaches? Blueberries? Yum.

Nectarine & Raspberry Crisp
Adapted from Healthy Food For Living and 17 and Baking

Yield: 6-8 servings

For the fruit:
1 1/2 pounds ripe nectarines (about 4 nectarines)
6 ounces (170 grams, or about 1 1/2 cups) fresh raspberries
1/4 cup (55 grams) packed brown sugar
1 1/2 tablespoons cornstarch
zest of 1 lemon
squeeze of lemon juice (less than 1/2 of a lemon)

For the topping:
3/4 cup (96 grams) whole wheat flour
1 cup (100 grams) rolled oats
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons oil
4 tablespoons maple syrup (or honey, or agave)

Preheat the oven to 400° F and place a rack in the centre.

Slice the nectarine into somewhat equal pieces (I cut each nectarine into quarters, and then cut the quarters into three pieces... You can just cut it into chunks if that's how you roll). In a large bowl, combine the nectarines with the raspberries. Add in the brown sugar, cornstarch, and lemon zest and juice. Gently toss together, and transfer into an 8 x 8" baking pan (or any equivalent pan).

In a separate bowl, whisk together the flour, oats, salt, and cinnamon. Add in the oil and maple syrup, and stir until well-combined. Sprinkle the topping over the fruit in the pan in an even layer.

Bake for 20-25 minutes, or until the topping is golden brown. Cool for 20 minutes before serving (just so that you don't burn yourself). If there are any leftovers, cover and refrigerate.

1 comment:

  1. Yum! This looks delicious. Nectarines are definitely a summer favorite. You should go check out my recipe... Cherry Nectarine Coconut Crisp! I made it in the crockpot. :) Yours definitely looks amazing!

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