Blueberry-Nectarine Crisp

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Filling:
  • 1 pint blueberries
  • 2 large ripe nectarines, pitted and cut into thick slices
  • 1/2 Meyer lemon, zested and juiced
  • 2 tablespoons cornstarch
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • Topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 1/4 stick cold unsalted butter, cut into pea-sized pieces
  • 1/2 cup sliced almonds
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water
  • 1 cup mascarpone cheese
  • 1 tablespoon sugar
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly among 4 (6-ounce) ramekins.

  • For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tablespoon at a time, until the mixture is clumpy but crumbly.

  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

  • Place the ramekins on a sheet tray and bake in the oven until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes.

  • Sweeten the mascarpone with the sugar. Onto a small sheet pan or plate, neatly spoon 4 small portions of sweetened mascarpone and chill until ready to serve.

  • Top each crisp with a quenelle of cold mascarpone. Serve the crisps warm.


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