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.
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.
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.