Blueberry-Nectarine Crisp Recipe

20110806-jmc-nectarine-blueberry-crumbs.jpg
Shell Tu

When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast!

Recipe Facts

0

(0)

Total: 0 mins
Serves: 16 servings

Rate & Comment

Ingredients

  • 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

Directions

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

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

  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. 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.

This Recipe Appears In