Nectarine and Blueberry Crisp
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.
Servings: 6 servings
Calories: 499kcal
Ingredients
For the fruit filling
- 6 medium-large nectarines
- 1 pint blueberries
- 1 lemon juiced
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
For the topping
- ½ cup butter melted and cooled slightly
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup pecans chopped
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
To peel the nectarines
- Using a sharp knife, l make a shallow 2-inch wide “X” on the bottom of each nectarine.
- Bring a large pot of water to a boil. Add the nectarines to the boiling water for 30 seconds.
- Using a slotted spoon, remove the nectarines to an ice bath. Remove and dry the nectarines after about 1 minute.
- Use your fingertips to peel the nectarines, starting from the end where you scored the flesh.
- Cut the flesh of the nectarines off of the pit and roughly chop.
To make the crisp
- Preheat the oven to 350 degrees F.
- Add the nectarines, blueberries, lemon juice, sugars, salt, and all-purpose flour to a large bowl. Toss until the fruit is well-coated.
- Pour the fruit mixture into a 9-inch pie dish. Set aside.
- 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.
- Bake for 45 minutes. Allow the crisp to cool slightly before topping with good vanilla ice cream.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 515mg | Fiber: 6g | Sugar: 40g