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Saturday, July 2, 2016

Nectarine Raspberry Crisp with Limoncello

So, I just realized that I'm going to a food blogger conference in a couple of weeks, and I haven't actually blogged about food in awhile! I'm failing miserably as a Midtown hipster. To rectify the situation, I rousted my fiancé out of bed and spirited him off to the hipster mecca: the Midtown Sacramento farmers market. We bought homemade organic dog cookies, collard greens (fiancé wrinkled his nose at that, until I told him I'd be cooking it in bacon), nectarines, and raspberries. Oh and we did some wine tasting too - we discovered that Heringer Estates in nearby Clarksburg makes an excellent Malbec, so we got a bottle of that, too. Then it was time to sherpa everything home and bake!

We're having a BBQ tomorrow with the fiancé's family, and I decided to bring fiancé's favorite: peach - raspberry crisp (with nectarines, because I don't actually like peaches... Texture thing... Fuzz...usually when I make something that involves peaches, I use nectarines).

So, this is a super easy recipe. There is minimal fuss (and no fuzz) involved.

I sliced up about six nectarines (skin on, because no fuzz or fuss) and placed them in a 9 x 11 casserole dish that had been coated with butter, then dumped in a 12 oz container of (washed) raspberries.

Pretty, huh?

To create a juicy syrup and keep the nectarines from drying out, I mixed half a cup of limoncello with a teaspoon of cornstarch and poured that over the nectarines and raspberries. 

Next, I melted one stick of butter (unsalted, because that's what I always buy, but salted would be fine too). And I went ahead and browned it, because yum. And then I threw in a teaspoon of vanilla, so my kitchen was smelling pretty incredible. Next, I combined one cup of rolled oats, half a cup of sugar, half a cup of flour, and a teaspoon of salt in a mixing bowl, then poured in the melted butter and mixed until it came together in a crumbly consistency. 

That buttery goodness got sprinkled over the nectarines and raspberries. Then I chopped up another two tablespoons of butter and sprinkled that on top too, for good measure. 

This went into a 400-degree oven for about 35 minutes. The time might vary depending on how much fruit you're starting with, elevation, etc. but you know it's done when the fruit mixture is bubbling and the crumble is golden brown and crispy.

Now if this can just make it til the party tomorrow...

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