The following recipe is from the August 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This week's recipe is for grilled nectarines with maple crème fraîche. The fresh berries make for an extra-stunning presentation.
This week for my magazine recipe review I wanted to tackle a classic, American summer dessert perfect for the 4th of July. Initially, I had my heart set on baking the Red, White, and Blueberry Shortcakes from the July issue of Bon Appétit. What could be more festive or color-appropriate? But after careful consideration I decided against it. While the recipe seems spectacular, it also looks time-consuming and a bit labor-intensive when it comes to assembling and serving the shortcakes. The 4th is all about spending time outside with family and friends, not indoors in a hot kitchen. I wanted to make something as quick and easy as it was delicious.
Nectarine-Raspberry Crisp with Spiced-Oatmeal Crumb Topping, also from the July Bon Appétit, fit the bill. The ingredient list was short and the preparation simple—even the nectarines are left unpeeled. Fruit crisps and crumbles are incredibly homey, comforting, and honest. They also travel well, so if you’re a party guest as opposed to host this Independence Day, a crisp would make a perfect pot-luck dish.
This version turned out unbelievably juicy and syrupy, with just the right balance of sweet and tart flavors. The cardamom in the crumb topping provided an unexpected note of spicy complexity, enlivening the standard cinnamon-oatmeal combination. While it may not consist of flag-inspired hues, this crisp will definitely dazzle—especially when topped with a scoop of vanilla ice cream.
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