Blackberry Nectarine Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup all-purpose flour
- ½cup old-fashioned rolled oats
- ½cup firmly packed light brown sugar
- ¼teaspoon ground cinnamon
- ¼teaspoon salt
- 6tablespoons cold unsalted butter
- 4cups nectarines, pitted and cut into ½-inch slices (about 3-4 large nectarines)
- ¼cup granulated sugar
- 1tablespoon cornstarch
- ½teaspoon vanilla extract
- 1heaping cup whole blackberries (about 6 ounces)
- Vanilla ice cream for serving
For the Topping
For the Filling
Nutritional analysis per serving (6 servings)
350 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 4 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- Step 2
In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Private Notes
Comments
Better to melt 8 Tbs. unsalted butter adding it to a scant cup of both flour and brown sugar plus about 1/3 C. oatmeal. A pinch of salt and Vietnamese cinnamon to taste. Mash and crumble. A Ruth Reichel trick.
Really easy and quick to make. I found I needed slightly less sugar than called for. I also found it a tad runny (although I do like it on the saucier side) and will probably add just a sprinkle of cornstarch in the future.
This was yummy, but it came out pretty runny. Next time I will toss the nectarines with a bit of cornstarch.
I used comments below to make the following excellent modifications: -increased cornstarch to 2 Tbl so less runny -used slighly less sugar -for topping, melted 8 Tbl salted butter and mixed into a scant cup of flour, scant cup of brown sugar, and 1/2 cup oatmeal, pinch of salt and cinnamon - did not blend. I prepared the nectarines earlier in the day but they got a little brown and soupy so ideally would do them closer to the time. Would make again. Could leave out the blackberries or not.
Using food processor is too complicated for me. I just used the topping from the apple crumble recipe.
Only used the crumble portion of the recipe but it was 10/10 over my ramekin mixed berry crumble. I left out the cinnamon and only used 5 tbsp butter.