Name: Blueberry-Nectarine Crisp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings
Ingredients: 2 pints blueberries, picked through for stems and any crushed berries; 5 nectarines, peeled, pitted and cut into 1-inch chunks; 1/2 cup granulated sugar; Grated zest of 1 lemon; 1/4 cup cornstarch; 1 1/4 cups whole-wheat flour; 1/2 cup rolled oats; 1 cup packed light or dark brown sugar; 1/2 teaspoon ground cinnamon; Kosher salt; 1 1/2 sticks cold unsalted butter, cut into small pieces; 1 teaspoon pure vanilla extract; Ice cream or whipped cream, for serving

Directions

Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.

Photograph by David Malosh

Blueberry-Nectarine Crisp

Ingredients

For the filling:

For the topping:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages