Name: Cast Iron Nectarine and Raspberry Crisp
Total time: 50 min
Ingredients: 3/4 cup sliced almonds , toasted; 2/3 cup (3 1/3 ounces/94 grams) all-purpose flour; 1/2 cup packed (3 1/2 ounces/99 grams) light brown sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 6 tablespoons unsalted butter , melted; 1/3 cup sugar; 2 teaspoons cornstarch; 3 pounds (1361 grams) nectarines , peeled, halved, pitted, and cut into 3/4-inch wedges; 1 tablespoon lemon juice; Pinch ground cinnamon; Pinch ground nutmeg; 10 ounces (283 grams/2 cups) raspberries

Why This Recipe Works

We wanted a version of this classic dish that paired tender nectarines and bright raspberries with a crunchy, sweet topping. Unfortunately, our early tests fell victim to classic fruit crisp shortcomings: They either had thick, sticky fillings or the juicy fruits boiled over the topping, making it soggy and messy. After testing various oven-baking methods, we found that the best technique was actually the easiest one: We used our cast-iron skillet to brown a topping of almonds, sugar, flour, and butter on the stovetop, and then used the same skillet to cook down the filling before combining the two elements for a perfect crisp. To balance the liquid released by the nectarines, we added cornstarch to the fruit filling as a thickener along with sugar, lemon juice, cinnamon, and nutmeg for flavor. Making our topping more like a streusel helped keep it from sinking into the filling. Almonds added to the mix provided deep flavor and extra crispness.

Before You Begin

You can substitute peaches for the nectarines. A serrated peeler makes easy work of peeling the nectarines. Serve with vanilla ice cream.

Instructions

for the topping

Finely chop ¼ cup almonds. Combine flour, sugar, vanilla, cinnamon, salt, chopped almonds, and remaining sliced almonds in medium bowl. Stir in melted butter until no dry flour remains. Cook almond-flour mixture in 10-inch cast-iron skillet over medium heat, stirring constantly, until lightly browned and fragrant, 8 to 10 minutes. Transfer mixture to large plate and let cool while making filling.

for the filling

Wipe skillet clean with paper towels. Whisk sugar and cornstarch together in large bowl. Add nectarines, lemon juice, cinnamon, and nutmeg and toss gently to combine. Transfer nectarine mixture to now-empty skillet, cover, and cook over medium heat until nectarines are just tender and have released their juice, about 10 minutes.

Uncover and continue to cook, stirring occasionally, until nectarines are softened and sauce thickens slightly, 5 to 7 minutes. Stir in raspberries and cook until heated through, about 1 minute. Off heat, sprinkle topping evenly over fruit, breaking up any large chunks. Serve.