Nectarine and Plum Fruit Crisp | The Jewish Week | Food & Wine

Nectarine and Plum Fruit Crisp

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Nectarine and Plum Fruit Crisp

We change our crisp seasonally depending on what fruits are the ripest and most abundant. You can substitute any fruit in the recipe below. We’re particularly partial to stone fruit season in late summer, so this nectarine and plum iteration is one of our favorites. Add a dollop of labneh and a drizzle of honey before serving.

Servings & Times
  • One 9-inch pie dish/8 to 10 servings

4 nectarines

6 black or red plums

3⁄4 cup packed brown or other preferred sugar

Zest and juice of 1 lemon

3⁄4 cup plus 2 tablespoons flour

3⁄4 cup rolled oats

11⁄2 teaspoons ground cinnamon

3⁄4 cup (11⁄2 sticks) butter

Pinch of kosher salt


Use a 9-inch glass, ceramic, or metal pie dish to bake the crisp.

Preheat the oven to 350°F. Cut the nectarines and plums into wedges, discarding the pits. Add 1⁄2 cup of the brown sugar to the fruit and stir to combine. Add the lemon zest and juice and 2 tablespoons of the flour to the fruit and mix well. Let the fruit sit for a few minutes, then transfer to the pie dish, making sure to stir the fruit once before transferring.

In a small bowl, combine the remaining ¾ cup flour, the oats, remaining 1⁄4 cup brown sugar, the cinnamon, and the salt. Using a pastry cutter or your fingers, work the butter into the flour mixture until it comes together and small pea-size lumps begin to form. Cover the fruit with the topping and refrigerate for 20 minutes. Put the pie dish into the oven on top of a baking sheet to catch any juices that overflow. Bake for 1 hour to 1 hour and 15 minutes, or until the topping is golden brown.

From JACK’S WIFE FREDA: Cooking from New York’s West Village by Maya and Dean Jankelowitz. Recipes by Julia Jaksic. Published by Blue Rider Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by NoamBennyLLC