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Gallery Nectarine-Raspberry Cornmeal Crisp Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8
Ingredients Filling 1 1/2 pounds nectarines (about 5), cut into 1/2-inch wedges 6 ounces raspberries (1 1/3 cups) 2/3 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon coarse salt Topping 1 stick unsalted butter, room temperature 1/2 cup packed light-brown sugar 3/4 cup all-purpose flour 1/2 cup fine yellow cornmeal 1/2 teaspoon coarse salt
Gallery Nectarine-Raspberry Cornmeal Crisp
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8
Gallery
Nectarine-Raspberry Cornmeal Crisp
Nectarine-Raspberry Cornmeal Crisp
Nectarine-Raspberry Cornmeal Crisp
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 5 mins
Servings: 8
prep: 20 mins
total: 1 hr 5 mins
prep:
20 mins
total:
1 hr 5 mins
Servings: 8
8
Ingredients
Ingredients
1 1/2 pounds nectarines (about 5), cut into 1/2-inch wedges 6 ounces raspberries (1 1/3 cups) 2/3 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature 1/2 cup packed light-brown sugar 3/4 cup all-purpose flour 1/2 cup fine yellow cornmeal 1/2 teaspoon coarse salt
Directions
Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.
Reviews
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All Reviews for Nectarine-Raspberry Cornmeal Crisp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Nectarine-Raspberry Cornmeal Crisp
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
