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Channel Summer with This Nectarine-Asiago Crisp


Nectarine-Asiago Crisp
Serves 8
Baking the topping on its own and macerating the fruit helps this crisp stay crispy. Asiago lends a unique flavor note to the topping, mirroring the fruity notes of the filling and the almond notes of the topping.
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TOPPING
  1. ½ cup all-purpose flour
  2. ½ cup old-fashioned oats
  3. ¼ cup granulated sugar
  4. ¼ cup packed brown sugar
  5. 2 teaspoons vanilla extract
  6. 6 tablespoons unsalted butter
  7. ½ cup sliced almonds
  8. 4 ounces asiago cheese, grated
CRISP
  1. 3½ pounds nectarines, peeled and sliced
  2. ⅓ cup granulated sugar
  3. 4 teaspoons lemon juice
  4. 1½ teaspoons cornstarch
  5. ½ teaspoon ground cinnamon
  6. ⅓ teaspoon Chinese five spice
  7. Pinch salt
Instructions
  1. ►TOPPING: Heat oven to 375°F. Add flour, oats, and sugars to a bowl and stir to combine. Drizzle in vanilla and stir. Cut in butter using your fingers until all pieces are ½ inch or smaller. Add almonds and cheese and stir to combine.
  2. ►Line a baking sheet with parchment paper and spread out topping evenly on prepared baking sheet. Bake topping 12 minutes, tossing halfway through.
  3. ►CRISP: Toss nectarines with sugar and let sit at room temperature for 45 minutes.
  4. ►Drain nectarines and reserve ¼ cup of juice. Whisk reserved juice with lemon juice, cornstarch, cinnamon, Chinese five spice, and salt in a large bowl. Add nectarines and stir to coat. Transfer mixture to an 8-inch-by-8-inch baking dish or a deep-dish glass pie plate. Top with prepared topping and bake until browned and bubbling, about 20 to 30 minutes. Cool 15 minutes before serving.
culture: the word on cheese https://culturecheesemag.com/
Photographed by Joe St. Pierre.

Styled by Chantal Lambeth.

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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