Almerinda recommends selecting peaches and nectarines that are fully ripe.
Stone Fruit Crisp
Select stone fruit with good acidity. Make sure your peaches and nectarines are nice and soft and ripe. Allow to ripen at room temp if need be.
This recipe makes a 9×13 casserole dish. (The photo above shows how Almerinda serves the dessert in individual portions at Rustic Canyon.)
Yellow peaches & nectarines – 20 total
Brown sugar, not packed – ¾ cup-1 cup (depending the sweetness of your fruit)
Kosher salt – ¼ tsp
Plugra butter – 2 oz
Cornstarch – 2 tsp
Slice the stone fruit into 12ths. Place everything in a large pot, toss to combine. Cook over medium heat, until the juices release and just begin to thicken. The fruit should be cooked through but firm and not at all falling apart. Remove from heat and set aside to cool.
Meanwhile, make the crumble.
Fat Uncle Farms Almond meal is wonderful in this.
Plugra butter – 8.5 oz
All purpose flour – 1 ½ cup
Almond meal – 2 cups
Sugar – ¾ cup + 2 tbl
Kosher salt – ¾ tsp
Apricot pits – 16 (optional)
Sliced almonds – 2 cups
Almond extract – ¾ tsp
Preheat your oven to 250.
Toast the apricot pits for about 20 minutes until dry and brittle, but not colored. Allow to cool.
Smash the shells with the flat side of a meat tenderizer, remove the kernel from inside and discard the shells. Finely chop the kernels.
Cube the butter and set aside to soften at room temp. Place the flour, almond meal, sugar, salt and apricot kernels into a bowl. Toss to combine. Add the butter and rub the butter into the dry ingredients with the tips of your fingers until a shaggy crumble forms. Sprinkle the extract over the crumble, and throw the almonds in. Toss to combine. Refrigerate until needed.
Preheat your oven to 350.
Place the cooked fruit into a casserole or baking
Bake at 350 until the crumble is golden and the fruit is bubbling, 45 minutes to an hour.