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Last Updated on September 9, 2020 by laurenpacek

This crisp makes the most of sweet late summer fruit

Nectarine and Blueberry Crisp is pure late summertime magic. Juicy nectarines and blueberries cook down to jammy perfection under a sweet and crumbly topping. Top all of that with some good quality vanilla ice cream and you are in business.

Let’s hang on to summer just a *little* bit longer

Yes, it’s September. And yes, Labor Day has come and gone. So even though we’re heading squarely into Pumpkin Everything Season, let’s not let go of Summer just yet.

This Nectarine and Blueberry Crisp is the perfect way to do that. Nectarines are SO good at this time of year, and blueberries are still sweet and juicy. Trust me when I tell you that you will definitely not regret this one last Summertime hurrah in the kitchen.

How does this crisp come together?

Truthfully? It’s super easy. The trickiest part (if you can even consider it that) is peeling the nectarines. Instructions for how to do that are outlined in the recipe card, below.

One of the things that I really love about making crisps is that you get all of the flavors of a fruit pie, but without any of the fuss. There’s no rolling and messing with pie crust here.

Essentially what you do is toss some juicy, fresh fruit in a mixture of sugar, flour, salt, and lemon juice before pouring it all into a pie dish. Mix up a little crumbly topping and sprinkle it on top. Bake. Top with vanilla ice cream and eat.

And that’s it!

Looking for recipes for other kinds of crisps?

I got you!

Check out this Homemade Cherry Crisp. It’s made with loads of fresh, sweet cherries and just a little bourbon. Because who doesn’t need a little bourbon in their lives? I know that I do.

And don’t forget about this Strawberry Crisp! You may think that strawberries don’t belong in a crisp. But you’d be wrong. Give it a try.

What about other recipes that use late summer produce?

This Nectarine and Burrata Caprese is equal parts fresh and decadent. If you have any nectarines left after making this crisp, I highly recommend that you toss ’em into this Caprese salad. You will not regret it.

Creamy Corn and Bucatini with Burrata is *chef’s kiss* so so good, as well. Plus, don’t forget about risotto. Corn and Jalapeño Risotto AND Sweet Corn Risotto with Roasted Cherry Tomatoes are both winners.

And last, but not least, check out my Sous Vide Flank Steak with Roasted Corn Salsa.

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Nectarine and Blueberry Crisp

Yield: 6 servings

This Nectarine and Blueberry Crisp is pure late summertime magic. Juicy nectarines and blueberries cook down to jammy perfection under a sweet and crumbly topping. Top all of that with some good quality vanilla ice cream and you are in business.

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Ingredients

For the fruit filling

• 6 medium-large nectarines
• 1 pint blueberries
• 1 lemon, juiced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt

For the topping

• 1/2 cup butter, melted and cooled slightly
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup pecans, chopped
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt

Instructions

To peel the nectarines

1. Using a sharp knife, l make a shallow 2-inch wide “X” on the bottom of each nectarine.
2. Bring a large pot of water to a boil. Add the nectarines to the boiling water for 30 seconds.
3. Using a slotted spoon, remove the nectarines to an ice bath. Remove and dry the nectarines after about 1 minute.
4. Use your fingertips to peel the nectarines, starting from the end where you scored the flesh.
5. Cut the flesh of the nectarines off of the pit and roughly chop.
   

To make the crisp

1. Preheat the oven to 350 degrees F.
2. Add the nectarines, blueberries, lemon juice, sugars, salt, and all-purpose flour to a large bowl. Toss until the fruit is well-coated.
3. Pour the fruit mixture into a 9-inch pie dish. Set aside.
4. In a medium-sized bowl, combine all of the topping ingredients. Mix until crumbly and everything is incorporated. Sprinkle it over the nectarines and blueberries in an even layer.
5. Bake for 45 minutes. Allow the crisp to cool slightly before topping with good vanilla ice cream.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 499Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 41mgSodium: 515mgCarbohydrates: 72gFiber: 6gSugar: 40gProtein: 6g

Calculated without taking ice cream into consideration.

What gear should I have on hand in order to make this crisp?

• For starters, I’d recommend getting a good quality pie dish. I have one from Le Creuset (in Cerise, naturally) and LOVE it.
• A cutting board, for chopping up the nectarines.
• A citrus juicer, for juicing the lemon. This thing gets a workout in my kitchen!
• Measuring cups!

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