Blueberry Nectarine Crisp

It seems like more than a happy coincidence that blueberry and nectarine season overlap.  Individually, these flavors are delicious, together they are a knock out!

To make this fruity goodness, start with the following ingredients:

  • 3 cups blueberries
  • 3 cups nectarines, sliced (about 5 medium)
  • 2/3 cup sugar
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • pinch of nutmeg
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice

AND

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 2/3 cup old fashioned oatmeal
  • 10 tablespoon unsalted butter, cold

Preheat oven to 350 degrees.

Put half the fruit into a medium saucepan.  Doesn’t that look delicious already?

Add 2/3 cup sugar, 1 tablespoon flour and 1 tablespoon cornstarch.  I like the homeyness of flour but find that cornstarch thickens better.  My solution?  Use both.

Stirring, bring this mixture to a low boil over medium high heat.  Cook for 3-5 minutes.  The fruit will release their juices and the mixture will thicken.  I meant to take a picture of that, but I skipped along to the next step before I grabbed my camera.  Oops.

Add the rest of the fruit, the zest of one lemon, lemon juice and a pinch of nutmeg.

One note on zesting.  See this tool I’m using for the nutmeg above.  It’s called a microplane grinder and it is essential for all sorts of things.  You can use the exact same tool, no washing required, to take the zest (aka the outermost layer) off of your lemon.  Don’t shave off the pith, however, that’s the white stuff under the yellow stuff.  Stop when your lemon is still yellow.  Also, remember to do your zesting before your juicing.  After is most troublesome.

Give it one final mix.  I could eat this right now with a spoon.  In fact, now is the perfect time for a taste test.  Take a bite with a little sauce, a little nectarine and a blueberry.  It should taste pretty good, but this depends on the ripeness of your fruit and your personal preferences.  You can still make adjustments.  Not sweet enough?  Add a little sugar.

Now it’s time to make the crisp topping. Put 1 cup flour, 1/2 cup sugar, 1/2 cup light brown sugar, 1/4 teaspoon kosher salt and 2/3 cup old-fashioned oatmeal in a mixer with a paddle attachment.  If you don’t have a mixer with a paddle attachment, you can use a pastry blender or even your fingers to pinch together the ingredients until they look like the picture.

Give it a mix until thoroughly combined.  Cut your 10 tablespoons of cold unsalted butter into 1/2-inch cubes and add to the mixer.

Process on medium speed for about 2 minutes.  The butter will be incorporated and the mixture will start to clump up.  Clumps are excellent for crisp.

Pour the fruit into a buttered casserole dish and sprinkle with that yummy crisp topping.

Place the casserole on a 1/2 sheet pan or other cookie sheet.  This makes it easier to get in and out of the oven.  Also, as a bonus, any fruit that bubbles over the side ends up on the sheet instead of the bottom of your oven.

Cook the crisp at 350 degrees for 45-50 minutes.  The fruit will be all bubbly and the crisp will be light brown.

Ahhhh.  Where’s my spoon?

Best ways to eat crisp:

  1. Dessert:  Warm with vanilla ice cream
  2. Breakfast:  Cold out of the dish with a spoon

You make the call!

RECIPE for BLUEBERRY NECTARINE CRISP in PRINT-FRIENDLY FORMAT

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