Nectarine-Berry Crisp

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 to 8 servings

Ingredients
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1/4 cup rolled oats
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • FILLING:
  • 1 1/2 pounds blackberries and loganberries (any other berries will do)
  • 1/2 pound peeled, thinly sliced nectarines
  • 1/4 teaspoon ground ginger, or to taste
  • 1/3 cup sugar, or to taste
  • 2 teaspoons cornstarch
Directions
  • Prepare the topping: In a food processor, pulse the flour and butter until the texture of coarse cornmeal. Remove to a bowl and toss with remaining ingredients until mixed. (This can be refrigerated for 1 week or frozen for 6 months.)

  • Preheat the oven to 350 degrees. Butter a 10 by 8-inch casserole dish.

  • Prepare fruit filling: Combine all ingredients in a bowl and mix well. To assemble: Place the fruit filling in the buttered dish. Cover the filling with a 3/4-inch layer (or more) of the topping.

  • Bake until bubbling and the fruit in the middle is tender, 25 to 30 minutes. Serve warm for best flavor. Serve with ice cream, if desired.


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