1 pound fresh, ripe nectarines
1 cup sugar
1 teaspoon vanilla extract or almond extract
1 Tablespoon cornstarch
Slice the fruit off the pit and cut into bite-sized chunks. Place in a medium bowl and add sugar and extract. Dust cornstarch over the top and mix to combine. Let fruit macerate for 15 minutes at room temperature. When you start to see liquid forming in the bottom of the bowl, divide the fruit equally among 8 ounce ramekins. Add a little of the juice to each ramekin. Set aside while you make the cobbler dough.
1 ½ cups flour
½ cup sugar
½ cup brown sugar
½ cup sliced almonds
½ cup rolled oats
8 ounces butter, cold
Combine flour, sugar, brown sugar, almonds and oats in a medium bowl. Cut the cold butter into very small pieces and gently rub into the dry ingredients. The mixture should be coarse and uneven, with small chunks of butter still visible.
Place macerated fruit into individual ramekins. Cover with topping, pressing down lightly so the top is well-covered and the topping is mounded slightly.
Bake at 350°F for 25-35 minutes. The topping should be nicely browned and the fruit will bubble and possibly spill over the sides a bit. Let cool briefly and serve with fresh whipped cream or vanilla ice cream.
Yield: 4 – 6 individual crisps