Blueberry-Nectarine Crisp
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 470
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 74
- Dietary Fiber
- 6
- Sugar
- 47
- Protein
- 5
- Cholesterol
- 49
- Sodium
- 607
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
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
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.