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Published: Tuesday, 8/5/2003

Nectarine-Raspberry Crisp

~For the topping:~

1 ~cup all-purpose flour~

1/2 ~cup firmly packed light brown sugar~

1 ~teaspoon freshly grated nutmeg~

1/4 ~teaspoon salt~

8 ~tablespoons cold unsalted butter, cut in tablespoon-sized pieces~

1/2 ~cup old-fashioned or quick-cooking rolled oats (not instant)~

~For the filling:~

2 ~tablespoons sugar~

1/2 ~teaspoon freshly grated nutmeg~

~Pinch of salt~

~Finely grated zest of 1 lemon~

21/2 ~pounds firm, but ripe yellow nectarines (eight to nine nectarines), halved, pitted, and sliced into 1/2-inch wedges~

2 ~cups fresh red or golden raspberries~

2 ~tablespoons fresh lemon juice~

Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Lightly butter a 21/2-quart baking dish, such as a 12-by-8-inch or round 10-by-2-inch pan.

To make the topping: Place the flour, brown sugar, nutmeg, and salt in a food processor. Pulse a few times to combine. Add the butter and pulse until it is in small pieces. Add the oats and process for 1 to 2 seconds, just to combine. Set aside.

To make the filling: Combine the sugar, nutmeg, salt, and lemon zest in a large bowl. Add the nectarines, raspberries, and lemon juice and fold everything together gently with a large rubber spatula. Spread the filling evenly in the baking dish.

Sprinkle the crumb mixture on top of the fruit, and spread it evenly with your hands to completely cover the fruit. Pat the filling gently in place, without patting it down.

Bake for 1 hour or until the topping is lightly browned and the juices are thickened and bubbly. Cool on a wire rack, and serve warm or at room temperature. Refrigerate leftovers.

Yield: 8 to 10 servings

Source: Baking in America by Greg Patent (Houghton Mifflin, $35)

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