My house has been loaded with seasonal fruit and crisp is a wonderful way to use it up. Easier than pie, but still yummy, especially with a scoop of ice cream on top.
I picked up nectarines and blueberries on sale, during the grand opening of a new grocery store in town. The crunchy cinnamon oat topping, pairs well with the sweet fruit filling. The perfect summer dessert! It can be thrown together last minute if you have guests coming over. (Or, if you’ve been invited somewhere for an afternoon bash.)
Nectarine-Blueberry Crisp: (Adapted from Myrecipes.com)
1 cup quick-cooking oats
3/4 cup all-purpose flour
1 cup packed dark brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
8 nectarines, sliced
1 pint of blueberries
Juice from 1 fresh lemon
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1. To make topping- Mix oats, flour, dark brown sugar and salt in a large bowl. Using a pastry blender, cut in butter until pieces are size of peas and mixture is well combined. Set aside.
2. Preheat oven to 375°F; butter a 9-by-13-inch baking dish. To make filling: Combine nectarines and blueberries in a large bowl. Add lemon juice, sugar, cornstarch and cinnamon. Mix well and pour into baking dish.
3. Sprinkle topping evenly over fruit and bake until brown on top and fruit is bubbling, about 40 minutes. Let cool on a wire rack before serving.
My family enjoyed a bowl of this crisp after a BBQ dinner. It’s best served warm, with a scoop of vanilla bean ice cream. It’s like the taste of summer on a spoon!
Thanks for reading! xo