Afternoon Delight... no, not THAT kind.

Since all my posts can't be about dinner I've decided to post a new recipe that I actually altered a bit - and it came out great! It's Sunday afternoon and Jason is playing video games. Let me be honest here folks, I can only watch him play so much "Unreal Tournament" before I start to get bored. As I was trying to find something to do I remembered that I purchased too many nectarines last time I went grocery shopping and I've been looking for a way to use them. I sorted through a few recipes I have saved on the computer and printed out to no avail: nothing has nectarine in it. I stumbled across my Mom's recipe for plum crisp and decided, hey, why not try it with nectarine? If it doesn't work out at least I know they probably would have gone to waste anyway.

Since I really made this for me I'm nixing the "Hubby Approval Rating" on this post and replacing it with my own "Wifey Approval Rating"

Jason's thoughts anyway? "Besides the fact that it's nectarines it was pretty good. I like it with plum better"

Wifey Approval Rating?               4.5/5.0

 Why? It's a nice, light, easy to make dessert with one of my favourite fruits. I think I would sprinkle a little bit of brown sugar on top next time to sweeten it up a touch and leave it in the oven about 3 minutes longer so the crumble on top is a golden brown colour and a little bit crunchier.

Nectarine Crisp

3 Large Nectarines                  1/2 teaspoon ground nutmeg

1 teaspoon cinnamon              1/2 cup all-purpose flour

1/2 cup white sugar                  1/2 cup old-fashioned oats

5 tablespoons butter, melted   1 teaspoon vanilla

Preheat oven to 350 degrees and grease a 7x7 baking tin or 7 inch pie plate

Slice nectarines in wedges or round slices and arrange on bottom of baking tin so the bottom is covered

Sprinkle with nutmeg and cinnamon

In a small bowl mix together flour, sugar, oats, butter and vanilla

Sprinkle over nectarines to they are evenly coated

Cover with tin foil and bake for 40 minutes

Uncover and bake for another 10-15 minutes or until filling is bubbly and topping is golden brown

Serve warm (with vanilla ice cream! Yumm)

So what changes did I make? Well, besides the plums, the recipe does not call for cinnamon, I doubled the amount of topping and instead of vanilla extract it actually calls for almond extract... which I don't have.

I love baking and trying new delicious desserts. I hope you find this recipe as easy and rewarding as I did!

Cinnamon and Oats,

Dani