Nectarine Raspberry Crisp

 Serves 10

1 cup plus 2 tablespoons (21/4 sticks) unsalted butter
14 fresh nectarines, peeled, halved, pitted, and sliced
2 cups fresh raspberries
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
4 teaspoons grated lime zest
1/2 cup firmly packed brown sugar
1-1/2 cups all-purpose flour
3 cups Linda’s Golden Granola (recipe follows)
1-1/2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
1/2 teaspoon kosher salt

PREHEAT THE OVEN TO 35O DEGREES. Use a paper towel to rub 2 tablespoons of the butter over the inside of 10 ramekins.

DIVIDE THE NECTARINES between the 10 ramekins and scatter the raspberries over them. Sprinkle the granulated sugar over the fruit, drizzle the lemon juice over the fruit, and sprinkle the lime zest over all.

IN A LARGE MIXING BOWL, stir together the brown sugar, flour, granola, cinnamon, nutmeg, and salt. Cut the remaining i cup of butter into ‘4-inch-thick slices. Use a pastry cutter or your hands to rub the butter into the mixture until it resembles a coarse meal.

SPREAD THE TOPPING evenly over the fruit and bake for 1 hour, or until the topping is golden brown and the fruit is tender. Serve warm.


Linda’s Golden Granola


Makes 1-1/2 pounds granola (12 cups)

½ cup vegetable oil
½  cup honey
½  cup pure maple syrup
½  cup smooth peanut butter
½  cup apple juice
 teaspoons cinnamon
½  teaspoons ground ginger
¼  teaspoon ground cloves
4 cups rolled oats (not instant)
2 cups bran
½  cup chopped pecans
½  cup pecan halves
1 cup almond halves (with skin)
¼ cup whole cashews
¾ cup shredded coconut, unsweetened


PREHEAT THE OVEN to 300 F. In the container of a blender, put in the oil, honey, syrup, peanut butter, apple juice, cinnamon, ginger, and cloves. Mix well. Remove the mixture to a large mixing bowl and add the oats, bran, both types of pecans, almonds, and cashews. Mix thoroughly.

SPREAD THE COCONUT on a jelly-roll pan and bake in the oven for 20 minutes. Stir once halfway through the cooking time. Let cool and reserve. Use two metal baking pans that measure 19 inches by 12 inches by 1 3/4  inches high, and line each with a piece of parchment paper. Divide the granola equally between the pans and toast for i hour, stirring occasionally, until the granola has an allover golden color. Remove from the oven and add the toasted coconut. When the granola has cooled com­pletely store it in an airtight container for future use.