Blueberry Nectarine Crisp

Mmmmm, pie’s easier, hippie cousin

I couldn’t decide what I wanted to make with some blueberries I bought for the express purpose of baking with.  I bounced between bars, tarts, crumb cakes, muffins and scones.  But maybe because I had already made homemade croissants this weekend and was yearning for an easier recipe, I became enchanted with the idea of a toss together crisp.  I looked up hundreds and became a little over studied on the whole situation until I realized that was the beauty of the crisp.  I could riff any which way I wanted.  A little of this and a little of that.  And I could put it together in a little over 10 minutes.  I have a feeling this may become the summer of the crisp in our house.

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Blueberry Nectarine Crisp

Ingredients

Fruit

  • 5-6 large nectarines about 2 plus pounds pitted and sliced into rough 8ths
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 2 cups of fresh blueberries

Topping

  • 1 stick butter melted
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup oats
  • 1 cup all-purpose flour or a mixture of whole wheat and all-purpose flour
  • Pinch of salt
  • 1/4 cup sliced almonds
  • 1/4-1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 375.
  2. In a deep dish pie plate, gently toss the nectarines and blueberries with the sugar, flour, cornstarch.
  3. In a medium bowl, mix the melted butter and the sugars together, then adding in the oats, flour, almonds, cinnamon and a pinch or two of kosher salt. Mix until well combined and crumbly. Pour over the fruit and pat down.
  4. Place in the oven and bake for 50 minutes, or until the fruit is clearly bubbling and the topping has become crisp and has turned a deep golden brown. Allow to cool to just warm, or to room temperature before serving plain, with ice cream, or spoonfuls of loosely whipped cream.

Recipe Notes

This crust topping yielded a pretty thick lid to fruit ratio.  I rather liked it, but I think 3/4s of the ingredients in the topping would have been equally as good, if not preferable.