You can swap out the nectarines in this crisp from chef Rick Bayless for plums, apples and/or pears. (Courtesy Brendan Lekan, The Chicago Homegrown Cookbook).
Updated: August 3, 2011 10:31PM
MAKES 6 SERVINGS
1 stick (8 tablespoons) softened butter (preferably unsalted), divided2 pounds nectarines or peaches, peeled, pitted and cut into
1/2 -inch slices
1/2 cup plus 2 tablespoons white sugar, divided
2/3 cup flour, preferably whole wheat or whole-grain spelt
1/4 cup brown sugar
1/2 teaspoon ground
cinnamon, preferably Mexican canela
3/4 cup (3 ounces) toasted pepitas (pumpkin seeds), or any toasted, coarsely chopped nuts
Preheat oven to 400 degrees. Set medium (10-inch) skillet with ovenproof handle over medium heat and add 2 tablespoons butter. When it begins to brown, add fruit. Sprinkle with 2 tablespoons sugar. Cook, stirring, until fruit is soft and most of juice it has exuded has evaporated, about 10 minutes.
While fruit is cooking, stir together flour, remaining 1/2 cup sugar, brown sugar, cinnamon and salt (use only 1/4 teaspoon salt if you have salted pepitas) in medium bowl. Add remaining 6 tablespoons butter, working it in with wooden spoon until homogenous mixture is formed (you can do this with mixer or food processor).
Stir in pepitas. Crumble streusel evenly over cooked fruit mixture. Slide skillet back into oven and cook for 10 to 15 minutes, until topping is crispy. Serve warm or at room temperature.
Rick Bayless, from The
Chicago Homegrown Cookbook by Heather Lalley
Nutrition facts per serving: 512 calories, 28 g fat, 12 g saturated fat, 41 mg cholesterol, 60 g carbohydrates, 42 g sugars, 13 g protein, 171 mg sodium, 5 g fiber