One frozen ziplock full of last years nectarine slices + Two stalks of this springs Rhubarb + One ziplock full of frozen crisp topping = A quick crisp of backyard fruit for dessert.
Crisp Topping Recipe: (Make extra to keep in the freezer next to frozen fruit for last minute sweettooth cravings)
1 c. flour
6 T. brown sugar
1/4 t. salt
1/2 t. cinnamon
2/3 c. pecans
1 1/2 sticks of cold butter
Mix dry ingredients, cut the butter into it. Sprinkle over pie pan full of fruit and bake at 375 degrees for 50 minutes.
