Best Nectarine Raspberry Crisp With Quinoa Almond Topping Recipes

Nectarine Raspberry Crisp With Spiced Oatmeal Crumb Topping image

Provided by Little Suzy Homemak

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cardamom
6 tablespoons unsalted butter, melted and cooled slightly
5 cups nectarines, pitted and cut into 3/4 inch thick slices
1 cup fresh raspberry
1/4 cup sugar
2 tablespoons cornstarch
vanilla ice cream

Steps:

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. This topping can be made 1 day ahead--just cover and refrigerate.
Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. 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 vanilla ice cream.

Nutrition Facts : Calories 276.3, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 77.4, Carbohydrate 46.1, Fiber 3.6, Sugar 26.7, Protein 3.6

Raspberry-Almond Crisp image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 11

6 tablespoons melted butter, plus more for brushing
11/2 cups rolled oats, divided
1/2 cup sliced raw almonds
1/4 cup light-brown sugar
1/2 teaspoon kosher salt
4 x 6-ounce container raspberries (6 cups)
1 teaspoon pure vanilla extract
1/3 cup light-brown sugar
2 tablespoons cornstarch
Kosher salt
Plain yogurt

Steps:

Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
Filling: In another bowl, gently combine all ingredients and a pinch of salt.
Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.