Remember this? Remember how I said I for some reason had a bunch of leftover shortbread dough? Well, I pulled it out of the freezer this morning and decided to put it to use! I really wanted some kind of peach or nectarine crisp. I have been seeing them all over tastespotting and wanted that juicy deliciousness with a hint of sweetness to be mine!
I totally made up this recipe and I didn't really measure either. I found that when you don't really measure you are a very messy cook--I don't know how I got flour on my foot...but the final product sometimes turns out to be amazing. That was the case here. If you don't happen to have any leftover shortbread dough you could just make a regular crisp...but since I know you probably DO have leftover shortbread dough then you should know this recipe takes no time at all.
Leftover Shortbread dough - about 1/2 Cup crumbled
2 ripe nectarines or peaches or you could throw in whatever fruit you want, diced (I left the peel on)
1 T butter, cut into pieces
1 1/2 T brown sugar
Baking spice to taste
1 t Tapioca
1 T flour
1. Preheat the oven to 325
2. Put butter bits on the bottom of an individual size casserole dish or oven-proof bowl
3. Toss fruit, brown sugar, tapioca, baking spice and flour in a small bowl
4. Pour fruit mixture over butter, top with crumbled shortbread
5. Bake at 325 for about 20-25 minutes until bubbly and shortbread starts to turn golden
6. Cool briefly before eating. Serve with whipped cream or ice cream for a real treat!