Nectarine Blueberry Crisp |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Found in an August 2009 All*You Magazine and loved it then and still enjoy the flavors now. Nice twist on a standard fruit crisp with the blend of these two fruits. I like adding toasted chopped almonds to the crisp mixture and have listed this as optional as that was not part of the original recipe. Ingredients:
8 -10 nectarines, sliced 1/4-inch thick (about 3 lbs) |
2 cups fresh blueberries |
2 tablespoons fresh lemon juice |
1/2 cup sugar |
1 tablespoon cornstarch |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg (my addition so use if you'd like) |
1 cup quick-cooking oats (not instant) |
3/4 cup flour |
1 cup dark brown sugar, packed |
1/4 teaspoon salt (just enough for impact in flavor) |
1/4 cup almonds, toasted and chopped (optional) |
8 tablespoons unsalted butter, cold, cut into small pieces |
Directions:
1. Preheat oven to 375F (use 350F if using a dark or glass baking dish) and butter a 9x13 baking dish.
2. To make filling, combine nectarines and blueberries in a large bowl. Add lemon juice, sugar, cornstarch, cinnamon and nutmeg. Mix well and pour into prepared baking dish.
3. To make topping: Mix oats, flour, brown sugar, salt and almonds (nuts are optional) in a large bowl. Using fingertips or pastry blender, cut in butter until pieces are the size of peas and mixture is well combined.
4. Sprinkle topping mixture evenly over the fruit.
5. Bake until brown on top and fruit is bubbling, about 40-45 minutes.
6. Let cool about 15 minutes prior to serving to allow to set up and to come to a temperature that will not remove all the taste buds off your tongue.
|
|