BLUEBERRY-NECTARINE CRISP
Steps:
- Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
- For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
- Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
- Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.
NECTARINE BLUEBERRY CRISP
I was wanting something other than the usual Apple Crisp when I found this recipe. Nice combination of flavors.
Provided by carolinafan
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
- Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
- Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.
BLUEBERRY NECTARINE CRISP
Make and share this Blueberry Nectarine Crisp recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- for topping:.
- combine sugar and flour in a bowl.
- add butter and rub with fingers until crumbly.
- for filling:.
- preheat oven to 350.
- butter a 13x9 baking dish.
- in a large bowl add nectarines, blueberries.
- mix vanilla, arrowroot and 1/4 c port together in a small cup, set aside.
- in a saucepan add sugar and remaining port, bring to a boil, boil for 3 minutes, whisking.
- add cornstarch mixture, stir to thicken.
- pour into fruit.
- put fruit filling in the baking dish.
- sprinkle topping over.
- bake about 40 minutes until bubbly and topping is crisp.
- cool, serve warm.
BLUEBERRY NECTARINE CRISP
Steps:
- FOR THE FILLING
- Preheat oven to 350°F.
- In a large mixing bowl, combine the blueberries, nectarines, sugar, lemon zest, and cornstarch.
- Place the fruit mixture in a wide, shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins.
- FOR THE TOPPING
- In a food processor, combine the flour, oats, brown sugar, cinnamon, and salt and pulse.
- Add the butter and vanilla and pulse, pulse, pulse until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
- Bake for 25 to 30 minutes, or until the filling is hot and bubbly and the topping is crispy and nicely browned. Serve warm with whipped cream or ice cream.
- ANNE ALTERNATE
- Apples, peaches, pears, plums, berries-you can substitute pretty much any fruit or combination of fruit that you like here. Have fun!
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
BLUEBERRY-NECTARINE CRISP
Categories Dessert Bake Blueberry Nectarine Port Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- For topping:
- Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
- For filling:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
- Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.
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