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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.