Naan Khatai Stone Fruit Crisp

This is what happens when a summer fruit crisp borrows from naan khatai.

Yellow peaches and pluots bake until soft and jammy beneath a cardamom-and-nutmeg topping made with Babo’s Original Panjiri. The Panjiri brings roasted moong lentils, almonds and coconut to the topping, giving it a nutty, cookie-like finish.

Serve it warm with vanilla ice cream, or let the fruit and crisp topping do the work on their own.

Serves: 6–8
Bake: 40–50 minutes
Rest: 15 minutes

INGREDIENTS

For the stone fruit filling

• 7 cups sliced seasonal stone fruit, such as yellow peaches and pluots
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon vanilla bean paste or vanilla extract

For the Panjiri crisp topping

• 1 cup all-purpose flour
• 1 cup Babo’s Original Panjiri
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg

METHOD

1. Preheat the oven to 350°F.
2. In a large bowl, combine the sliced stone fruit, lemon zest, lemon juice, granulated sugar, flour, nutmeg, cardamom and vanilla. Toss until the fruit is evenly coated.
3. Transfer the filling to a 9-inch pie dish or a similarly sized baking dish.
4. To make the topping, add the flour, Panjiri, cold butter, granulated sugar, brown sugar, salt, cardamom and nutmeg to the bowl of a stand mixer. Mix until the butter is about the size of peas and the mixture looks sandy. You can also use an electric hand mixer or work the butter into the mixture with your hands.
5. Distribute the Panjiri topping evenly over the fruit and gently pack it into place.
6. Set the baking dish on a parchment-lined sheet pan to catch any bubbling fruit juices.
7. Bake for 40–50 minutes, until the fruit is bubbling and the topping is golden brown.
8. Rest for 15 minutes before serving. Serve warm, with vanilla ice cream if you like.

Apricots, plums, peaches and nectarines can all work here. The tested version was made with yellow peaches and pluots.

New to Panjiri? Read what Panjiri is made of, or explore 12 easy ways to enjoy Panjiri.

Recipe developed by Meena Hussain of What Meena Makes for Babo’s Kitchen.