Ingredients
3 medium nectarines, pitted and diced (about 3 cups)
2 cups blueberries
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 cup plus 1 tablespoon dark brown sugar
1 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
3/4 cup rolled oats
1/2 teaspoon cinnamon
1/2 cup cold unsalted butter, cut into pieces
Instructions
1. Preheat oven to 350°F. Butter the bottom of a 2-quart baking dish.
2. Combine nectarines, blueberries, vanilla, granulated sugar, 1 tablespoon brown sugar, and 1 tablespoon flour together in a bowl.
3. In another bowl, combine the remaining brown sugar, flour, salt, rolled oats, and cinnamon. Using a pastry cutter, cut cold butter into the mixture until it becomes crumbly.
4. Pour the nectarine and blueberry mixture into the prepared baking dish. Sprinkle with oat mixture.
5. Bake in the preheated oven for 35–40 minutes, or until the fruit starts to bubble through the topping and the topping is golden.
6. Allow to cool for several minutes and serve.
Notes
Serve warm with vanilla ice cream for a decadent touch.
This crisp can also be made with frozen fruit—just increase the bake time slightly.
To make ahead, assemble and refrigerate unbaked for up to 24 hours, then bake when ready.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 crisp
- Calories: 385
- Sugar: 31
- Sodium: 235
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 57
- Fiber: 4
- Protein: 5
- Cholesterol: 41