Is it ending already?

It feels like August came and left. Granted it is only half-way through August, but with everyone preparing to leave for college or leaving Penn for home, it really has given me the impression that things are winding down to an end.

Fortunately, the great thing about August is that everything you have planted is in FULL bloom. Tomoatoes, peppers, cucumbers, peaches, pears...(pictures of our garden/orchard coming!) With all this summer bounty and the talk of crumbles and crisps on the food blogs I constantly peruse, it was only natural for me to start craving a summer dessert.

This little gem (Summer Nectarine Crisp) took no time to whip up and was the perfect dessert on a hot summer night.

Crumble Mixture

Fruit Mixture

Pre-baking

Finished Product!

Here's the recipe:

Summer Nectarine Crisp

Fruit Filling:

2 lb of Nectarines

1 ½ tablespoons all-purpose flour

¼ cup light brown sugar

¼ cup sugar

⅛ cup water

½ teaspoon ground cinnamon

2 tablespoon cornstarch

Topping ingredients

4 tablespoons cold butter, cut into small pieces

⅓ cup all purpose flour

⅓ cup rolled oats

¼ cup sliced almonds

½ cup packed light-brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon salt

Instructions: Combine the topping ingredients until it resembles a crumble-y texture. Combine the fruit mixture until the fruit is well coated in the sugar and cornstarch. Grease a baking dish and pour in the fruit mixture. Pat down the crumble and bake in a 350 degree oven for 40-45 minutes. Enjoy hot with vanilla ice cream. yum.