Going into the oven.
When I decided a few years ago to plant a peach tree and a nectarine tree I didn't think about what a big deal it is to harvest that much fruit all at once just as we are celebrating our wedding anniversary and having a busy vacation rental season. I am thinking it would have been okay to buy a box of fruit from another grower. That being said, I also like the shade these trees give through out our warm summers. And the fruit is oh, so sweet when tree ripened.
What to do with it? A lot went in the freezer. Which mainly goes into smoothies. I don't want to can it. Today I decided to make a 9 x 13 dish of Nectarine Crisp.
This recipe is our family favorite so far.
Pre-heat oven to 375 degrees:
Streusel topping:
1 cup all-purpose flour (next time I will try 1/2 cup all purpose flour and 1/2 cup oatmeal)
1/2 cup whole wheat flour
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon sea salt
2.5 cubes butter, between soft and melty
1. Mix all the above ingredients and set aside.
Fruit filling:
6 pounds peaches (15 or so) peeled, pitted and cut up.
4 teaspoons potato starch (next time use 5)
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2. Gently stir and put in a 9 x 13 baking dish.
3. Sprinkle with:
1/2 cup sliced, toasted almonds
Bake at 375 degrees for 50 minutes.
Serve with vanilla ice cream or sweetened, whipped cream.
Sweetened cream made from raw cream. Put in the cream canister for dispensing.
