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!
- 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
Place rack in the center of the oven and preheat to 325 degrees.
Chop peaches into small pieces, about 1-inch in size.
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.
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.