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Nectarine-Asiago Crisp

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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Servings 8

Ingredients
  

TOPPING

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter
  • ½ cup sliced almonds
  • 4 ounces asiago cheese grated

CRISP

  • 3½ pounds nectarines peeled and sliced
  • ⅓ cup granulated sugar
  • 4 teaspoons lemon juice
  • 1½ teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • ⅓ teaspoon Chinese five spice
  • Pinch salt

Instructions
 

  • ►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.
  • ►Line a baking sheet with parchment paper and spread out topping evenly on prepared baking sheet. Bake topping 12 minutes, tossing halfway through.
  • ►CRISP: Toss nectarines with sugar and let sit at room temperature for 45 minutes.
  • ►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.