Blueberry-Nectarine Crisp

[Photo: Shell Tu]

Blueberry-Nectarine Crisp

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About This Recipe

This recipe appears in: Jenny McCoy's Blueberry-Nectarine Crisp


  • For the Oatmeal Streusel:
  • 2 ½ sticks unsalted butter
  • 3 ¼ cups all-purpose flour
  • 1 cup rolled oats
  • ¾ cup granulated sugar
  • ¾ cups light brown sugar
  • ½ teaspoons ground cinnamon
  • 1 ½ teaspoons sea salt
  • Blueberry-Nectarine Crisp Filling
  • 16 large ripe nectarines
  • 1 pint blueberries
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¾ teaspoons sea salt
  • ¾ teaspoons vanilla bean powder


  1. 1

    Place rack in the center of the oven and preheat to 325 degrees.

  2. 2

    Chop peaches into small pieces, about 1-inch in size.

  3. 3

    Toss all ingredients together in a large bowl until well combined. Spread mixture into a 9”x13” baking dish and evenly top with Oatmeal Streusel.

  4. 4

    Place crisp on a parchment paper or foil-lined baking sheet to avoid any mess from bubbling over in your oven. Bake for 45-60 minutes, rotating after 25 minutes, or until crisp is golden brown and bubbly.


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