Nectarine and Apricot Crisp Pudding Cake
Halfway between pudding and crisp, this dessert is our summer comfort food. Both moist and crispy, thanks to the crumble made with brown sugar, flour and pecans, this is a…
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper (see note).
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2
In a large pot off the heat, combine the sugar, water, cornstarch, lemon zest and juice. Add the fruits and mix well. Bring to a boil while stirring often. Simmer for 2 minutes. Spread the fruit mixture out in a deep 8-cup (2 litre) baking dish, such as a soufflé dish.
Halfway between pudding and crisp, this dessert is our summer comfort food. Both moist and crispy, thanks to the crumble made with brown sugar, flour and pecans, this is a highly satisfying hybrid. It also features seasonal apricots and nectarines, cooked on the stovetop to prevent spillage in the oven. Serve with a big scoop of ice cream!
