Thursday, September 2, 2010
The Fireman loves nectarines. We are polar opposites on when to eat them. He likes them cold and crispy. Not crispy from the fridge but because they are not ripe. I, personally like them soft so they are sweet.
I bought a huge bag of nectarines the last time I grocery shopped. They were dirt cheap. They were forgotten in the fridge. Sinful!
So what do you do with an abundance of fruit? Pies, Cobblers and Crisps always come to mind. But I despise baking. In fact my face is twisted just thinking about it. So I settled on a crisp. It's almost a lazy pie but has a crumbly cookie topping. Mine isn't much of a looker. No really but add ice cream and it's heaven.
12-14 large Nectarines
1 1/2 cups Rolled oats (oatmeal)
1 cup flour
2 3/4 cups Brown sugar not packed
2/3 cups Butter
Cut the fruit off the stone. Lay in a buttered dish that is at least 9x9
In a bowl combine all of the other ingredients. Mix up well. Cut the butter into cubes and mix until crumbly. You can use two forks or a pastry cutter. I just use my fingers. It's a great excuse to lick your fingers!
Spread the crumbs over the nectarines. Press down.
Bake at 350 for 45 minutes. My oven is a dinosaur so gauge the time on yours. You may need less time than I did.
It may not be pretty but oh The Ballplayer loves it!!
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What I am cooking!
- ► 2012 (154)
- ► 2011 (130)
- Lemon Dijon Chicken over Baby Greens
- Hasselback Potatoes
- Cube Steak with Bacon & Mushrooms
- Speedy Cheesy Augratin Potatoes
- Sun Dried Tomato Pasta
- Pork Chops with Bold Mushroom Gravy
- Simply Roasted Cauliflower
- Steak with Mushroom Topper
- Taco Tuesday
- Bangers & Mash
- Marinaded Steak Tacos
- Burgers Recap
- Family Favorite Chocolate Cake
- Never Forget
- Baked Potatoes
- Quick Cinnamon Pastry
- Breakfast Scramble
- Albondigas Soup (Mexican Meatball Soup)
- Pasta Carbonara
- Apple Crisp
- Salisbury Steak
- Bisquick Corn Bread
- Nectarine Crisp
- Roasted Broccoli with Pine Nuts and Parmesan
- ▼ September (24)