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FRUIT DESSERT WEEK: CHERRY NECTARINE CRISP

Summer fruit is in season and less expensive now. Why not turn it into dessert? This week, we'll give you some ideas how. Today's comes from Good Housekeeping's website.

INGREDIENTS

3 lbs. nectarines, cut into wedges

1 1/2 lbs. (3 cups) cherries, pitted

1/4 cup(s) granulated sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 tablespoon brandy (optional)

3/4 cups packed brown sugar

3/4 cup old-fashioned oats

1/3 cup all-purpose flour

1/2 cup roasted salted almonds, chopped

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1/2 cup cold butter or margarine, cut up



DIRECTIONS

Preheat oven to 375 degrees. Grease 3-quart shallow ceramic baking dish.

  

In large bowl, toss nectarines, cherries, granulated sugar, cornstarch, lemon juice, and brandy, if using, until well mixed. Spread in even layer in prepared dish.

In medium bowl, combine brown sugar, oats, flour, almonds, nutmeg, and salt. Add butter. With pastry blender or fingertips, combine butter and dry ingredients until pea-size clumps form. Sprinkle over fruit mixture.



Bake 40 to 45 minutes or until golden brown on top. Serve warm.

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