White nectarines are covered in an oatmeal and walnut topping and finished with a dollop of honeyed whip cream and a sprinkling of Maldon salt.
- 1½ cups flour
- ⅔ cup brown sugar
- ⅔ cups granulated sugar
- ½ t salt
- 1 t cinnamon
- ¼ t ground ginger
- 1½ cups butter (1.5 sticks) cut into 12 pieces (cold, not room temperature)
- ½ cup rolled oats
- 1 cup walnuts
- 8 cups white nectarines, sliced
- ¼ cup granulated sugar
- 4 T flour
- 1 cup whipping cream
- Zest from 1 lemon
- 2 T honey
- Maldon salt
- 1Heat oven to 400 degrees. In a food processor pulse together the first 6 ingredients. Add butter slices and pulse until mixture is crumbly. Add oatmeal and walnuts and pulse a couple times to incorporate. You don't want to over mix as it will reduce the texture.
- 2Put the chopped fruit, ¼ cup sugar and 4 T flour in a large bowl and use your hands to gently mix.
- 3Put the fruit mixture in a 13 x 9 x 2" baking pan or a 12" round baking pan. I use a 12" Spanish cazuela. Spread the flour, sugar, butter, nut and oatmeal mixture over the fruit. Bake for 30 minutes, until the top of the crisp starts to brown.
- 4While the crisp is baking, prepare the whipped cream. Put cream, lemon zest and honey in a bowl and whip on medium to medium high until the the whip cream forms peaks.
- 5Serve the crumble with a big spoonful of whipped cream and a light sprinkling of Maldon salt.