Blueberry-Nectarine Crisp

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Delicious! I'm not a huge nut fan so I skipped the almonds and loved it.

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The recipe was unclear! I tried to make this and I thought the marzcapone was part Of the topping ingredients (because that's where it's freaking listed and my topping turned into oatmeal cookie dough! I'm very disappointed! :

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Delicious, I will keep making it again and again! I loved the Mascarpone too, great balance of flavors!

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One of the best crisps ever. I made it for family and now my mother has made it about a million times. So good!

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A wonderful full flavor crisp. I made the recipe as written.

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This is a wonderful summer dessert! When I made it, I changed it up a bit and used two pints strawberries (halved or quartered-your choice, a small container (6-8 oz of fresh blackberries and two fresh yellow peaches (firm, yellow-flesh peaches such as 49'ers, cling, etc.and I zested a small meyer lemon and juiced half of it and it came out fantastic! I kept the original amount of sugar, salt, cornstarch, vanilla, etc., the same and put the mixture in a 6-8 oz soup cups (I don't have ramkins so I had to improvise!The only additional change up I made was the topping mixture. As the mixture did not make it up to the top of the cup, it didn't brown up, so I put the cups (on the baking sheet under the broiler at 350 degrees for about 5 minutes or so and it did the trick! My family went crazy for this dessert. By itself or with vanilla ice cream this crisp recipe is a winner!

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I love fruit crisps and this dessert did not dissapoint after a few modifications. I could not find ripe nectarines so I substituted a 12 oz. bag of thawed frozen unsweetened peaches and used 9 oz of fresh blueberries to make 6 individual desserts. I used 2 t of lemon juice, 1 t of lemon peel, 3 T of cornstarch and kept the amount of brown sugar, white sugar, vanilla and salt the same as the original recipe. Although I made the full amount of the topping, I used half for the 6 ramekins and saved the leftover topping to sprinkle on top of a bluberry coffeecake I made later that week. Served the fruit crisps warm with a scoop of high quality vanilla bean ice cream. My guests said this was the best dessert they had ever eaten!

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This is a beautiful, delicious dessert! I have never worked with mascarpone cheese, but it seems the perfect complement to warm, tangy fruit. I used the zest and juice of half a regular lemon and liked the hint of tartness that provided. I too would cut the topping ingredients in half. All in all, a good-enough-for-company-but-easy-to-make-anytime recipe. A winner!

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You need to 1/2 the topping unless you want a 1 inch layer! 1/3 might be even better. The lemon was a little stronger than I would have liked. The flavor of the fruits overwhelmed the mascarpone making it a waste of money.

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i have made this b4 so know its good, but does any know know what the brine and recipe for the pchops were? Not on the recipe link