The Farmers Market at the X

The Farmers Market at the X

Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA

Sponsored by
Concerned Citizens
for Springfield

and Private
Contributors.

nectarine-raspberry crisp
with spiced oatmeal crumb topping

TOPPING

¾ cup all purpose flour
¾ cup quick cooking oats
¼ cup sugar
¼ cup packed dark brown sugar
¼ teaspoon (generous) ground cinnamon
¼ teaspoon salt
½ teaspoon (generous) cardamom
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly

FRUIT MIXTURE

2 pounds nectarines, halved, pitted, cut into ¾” thick slices (about 5 cups) you can also use peeled peaches
1 ½ pint fresh raspberries
¼ cup sugar
2 tablespoons cornstarch
vanilla ice cream

Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and
rub in with fingertips until mixture comes together in small clumps. You can do this one day ahead. If you
don’t have or don’t like cardamom, use nutmeg.

Position rack in center of oven and preheat to 375 degrees F. Butter an 11 x7x2” glass baking dish. (If you
don’t have that size, use something close in size). Combine fruit, sugar and cornstarch in large bowl; toss
to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture
is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with ice
cream.

From bon appetit, July 2008