So Long, Summer Nectarine Crisp

Adapted from Mark Bittman

Makes about 9 servings

If you go with a very juicy fruit, such as the nectarines I used, you'll want to toss them with about a tablespoon of flour. (This is reflected in the recipe below. If you use apples or pears simply subtract the tablespoon of flour from the ingredients and directions.) Increase the sugar for such tangy fruits as rhubarb. And of course replace the nectarines with any fruit you wish: apples, berries or pears.

Ingredients

6 cups peeled, sliced nectarines

1 teaspoon cinnamon

Juice of half a lemon

1 tablespoon plus 2/3 cups brown sugar, packed

5 tablespoons cold, unsalted butter, cubed

1/2 cup oats

1 tablespoon plus 1/2 cup all-purpose flour, divided

1/4 cup shredded, unsweetened coconut

Pinch of salt

Directions

1. Preheat oven to 400 degrees. In a large bowl, toss fruit with one tablespoon of flour, cinnamon, lemon juice and one tablespoon of the brown sugar. Spread in buttered 8- or 9-inch square baking pan or glass dish.

2. Combine all other ingredients and mix, using a pastry blender, until everything is incorporated but not in uniform size.

3. Sprinkle topping evenly over fruit and bake 30 to 40 minutes, or until topping is golden and fruit is bubbly. Serve hot or at room temperature.

By Confabulation in the Kitchen