Plum and Nectarine Crisp With Cinammon Shortbread Topping

Baking | July 10, 2010 | By

Stone Fruit Crisp Recipe

When it comes to pies, I’m more of a crisp fan.  I think of crisp’s as the lazy-person’s pie.  So when I got a hold of some stone fruit I thought making a crisp would make a great excuse to photograph.

Photographing this nectarine and plum crisp was really fun.  I’m experimenting with more prop styling and I just happen to have come home from the thrift store with some new props when I decided to bake the crisp—great excuse indeed!



Plum and Nectarine Crisp With Cinnamon Shortbread Topping

For Topping:

1 cup cold Butter
1 cup Sugar
1 1/4 cups Flour
1 tablespoon Ground Cinammon
1/8 teaspoon salt

Add all ingredients to a stand mixer and mix until just combined. The mixture should be crumbly.

For Filling:

2 Nectarines, sliced into 1 inch slices
4 Plums, sliced into 1 inch slices
Juice of 1 Orange
1/2 cup Sugar
2 Tablespoons flour
Pinch of salt

Mix all filling ingredients in a bowl until well combined. Place filling in the bottom of a pyrx pie plate or square casserole dish. Take topping and crumble on top of crisp until completely covered. Bake at 350 degrees for 1 1/2 hours, or until the top is golden brown.

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