Stone Fruit Crisps

Courtesy of pastry chef Jamie Cantor of Platine Cookies

This is really just a basic outline designed to inspire - crisps can be of any size and in any shape container. Porcelain ramekins work well, but do not feel limited. Also, the fruit types can be mixed and matched for countless flavor combinations.

Yield

Serves 10

Ingredients

- 10 small ramekins OR 1 large soufflé dish

- 2 tablespoons butter

- ¼ cup sugar

- 2 tablespoons brown sugar

- 2 teaspoon lemon juice

- 1½ tablespoons cornstarch

- 1½ pounds peaches or plums or nectarines

- 1/8 teaspoon nutmeg

Crisp Topping

- 1/4 cup butter (cool)

- 1/4 cup brown sugar

- 2 tablespoons almond flour

- 1 teaspoon salt

- 1 teaspoon vanilla

- 1/2 teaspoon flour

- 1/8 teaspoon cinnamon or nutmeg

- 1⁄4 cup nuts and or oats

Directions

1) Brush each ramekin with softened butter.

2) Place ramekins in refrigerator to chill.

3) Slice the whole fruit and toss in a bowl with lemon juice, brown sugar, sugar and cornstarch.

4) Make sure that there are no lumps of cornstarch.

5) Taste and adjust seasoning if needed.

6) Make crisp topping – place all ingredients except nuts and oats into a small bowl.

7) Gently massage with fingertips to create a sand-like consistency.

8) Add nuts and/or oats and continue to incorporate with fingertips.

9) Place a generous amount of fruit mixture into each prepared ramekin and top with a generous amount of crisp topping.

10) Bake at 350 degrees until topping begins to brown and fruit juices begin to bubble.

11) Cool on a wire rack and serve warm or at room temperature.

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