It all started while at the local farm stand. The fresh nectarines were exuding such a strong sweet scent (alliteration!) that I couldn't go home without them. I bought eight and left a happy girl, dreaming of all the possibilities.
Inspiration struck when I thought back to last summer. I was helping my friend Julie make breakfast for her guests at the Newcastle Inn. She took halved peaches and smothered them with a pistachio crumb topping. She let me have what was left- I couldn't believe something could be so simple, yet so amazing.
Nectarine and Pistacio Crisp
(adapted from this Martha Stewart recipe)
half lemon5 tablespoons pistachios
1/2 cup powdered sugar
2 tablespoons cold unsalted butter
1/8 teaspoon salt
Preheat oven to 400 degrees. Cut fruit into bite-sized pieces. I peeled half of my fruit, but feel free to leave the skins on. The skin was just a little too tough, and I didn't want that texture to overwhelm the whole dish. Mix the juice of half a lemon with the fruit, pour into shallow baking dish. Set aside.
Pulse 4 tablespoons of pistachios in a food processor until there's still a bit of texture left. Add the rest of the ingredients. Cut the butter into a few small pieces to make sure it doesn't clump in the machine. Pulse again until the mixture resembles coarse bread crumbs. Top fruit with nut mixture. Coarsely chop the last tablespoon of pistachios and press gently into the topping.
Bake for about 20 minutes, or until topping is brown and the fruit bubbly. It's a good idea to put something under the dish to catch the drippings if it does bubble over.
Serve warm with ice cream (I like Bryers natural vanilla!) and enjoy!