Blueberry Nectarine Crisp

Name: Blueberry Nectarine Crisp
Yield: serves: 6 to 8
Ingredients: 2 pints blueberries, picked through for stems and crushed berries; 5 nectarines, peeled, pitted, and cut into 1-inch chunks; 1/2 cup granulated sugar; Grated zest of 1 lemon; 1/4 cup cornstarch; 1 1/4 cups whole wheat flour; 1/2 cup rolled oats; 1 cup packed light or dark brown sugar; 1/2 teaspoon cinnamon; Pinch of kosher salt; 12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into pea-size pieces; 1 teaspoon vanilla extract

December 9, 2011

Anything with a crisp topping makes me a happy, happy girl. Crisps are homey and rustic and they make the most of whatever fruit is in season. When nectarines and blueberries are at the farmers’ market at the same time, this combo is totally amazing. Crisps also work beautifully as individual portions or as one nice big one. I like to serve mine with lots of whipped cream or vanilla ice cream . . . mmmmm.

Recipe notes

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