Blueberry-Nectarine Crisp

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 8 servings
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For the filling:

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

For the topping:

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


  1. 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.
  2. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
  3. 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.
  4. 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.