Nectarine and Blueberry Crisp

Our move-in date got pushed back a week due to typical finishing touches that needed to get done, but we still haven’t packed a single thing. We are officially the world’s worst packers! I mean, how much laundry can I possibly keep doing?! It seems as though it is endless! I now have a realization of how many blankets we have. We have a blanket problem. You can bet those buggers are going to be put to good use of being cushions for packing dishes. Please do not allow us to buy another blanket. Needless to say, I couldn’t bare to pass up any more fresh produce in the grocery store! I have been doing so good on not re-stocking our pantry and fridge, but come on, how do you expect me to go through nectarine, blueberry, cherry and all other sorts of goodie’s season without eating some?! I caved. But it was SO worth it. The hubs thought so too. We’ve put one box together so thats progress. Still can’t figure out how to use that packing tape thingy though – I can bet we will be YouTubing that later today.

If you’ve been around me during peach season, then you KNOW its love. My giddy excitement can’t be contained! So, when I laid eyes on these nectarines (insert heart-eyed emoji) it was love at first sight. You know whats so great about crisps? You can put any of your favorite fruits in their and its guaranteed goodness! It wouldn’t be a crisp without that buttery, crunchy, cookie-like topping. Its like the crouton to a salad – you just gotta have it. I went for a oatmeal cookie feel with this one here. Another great thing about crisps (or cobblers…or pies…)? It can be breakfast, lunch, mid-day snack or dessert! How more versatile can you get? Top it off with Greek yogurt for a mid-day snack and break out the vanilla ice cream or whipped cream for dessert. You basically win on all levels with this. I make a similar recipe with peaches, so if you are a peach freak like me you know you will be whipping this recipe out once you’ve got some fresh peaches in hand.

Frozen blueberries make great crisps and cobblers. Fresh is always great, don’t get me wrong, but there is something about the consistency and how frozen blueberries break down into a nice, thick sauce. You can certainly sub the frozen blueberries in this recipe for fresh, but if you are not in peak blueberry season and they are a little more pricey to get the fresh ones, then I would spend less and get the frozen for just as good quality. Heck, if you are wanting this in the dead of winter and there are no fresh nectarines (or peaches) or blueberries around you, then grab a bag of each from the freezer section! You won’t be disappointed. Or if your super-duper smart like my momma, buy some extra nectarines or peaches during peak season and freeze your own! Brilliant.

PS – I also used up every last speck of flour I have in this house for this recipe so we are moving an empty flour canister. It was rewarding and depressing at the same time. You should never have an empty flour canister.

 

Nectarine and Blueberry Crisp

 

Ingredients:

For the filling:

  • 4 large nectarines, pitted and cut into wedges
  • 12 oz bag frozen blueberries
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the topping:

  • 1 cup rolled oats
  • 4 tablespoons flour
  • 1 stick (8 tablespoons) cold butter cut into 1/4 inch cubes
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt

 

Directions:

  1. Preheat your oven to 375 degrees.
  2. Mix together all of the filling ingredients in a medium-sized bowl until all the fruit is coated with the flour and sugars. Pour the fruit mixture into desired baking dish. I used an inch thick tart pan, but a 13×9, 9×9 or casserole dish can be used for desired thickness of the crisp.
  3. In a separate small bowl, mix together the oats, flour, sugar and brown sugar for the topping until evenly combined. Using your fingers, a knife or a pastry blender, cut or “massage” the butter cubes into the dry ingredients until loose clumps form and the butter is broken down into smaller pieces.
  4. Spread the topping mixture evenly over the top of the fruit and bake until golden brown and the filling is bubbly, about 45 minutes. Let cool slightly before serving with ice cream, whipped cream or mascarpone.
  5. Reheat leftovers for breakfast or mid-day snack and serve with yogurt 🙂 Or reheat for dessert the next day if any of it is left.

 

 

2 Comments

  1. Wow gorgeous photos!! Nectarine and blueberry together sounds delicious! 🙂


    • kJ June 1, 2017

      Thank you so much Alia! It’s one of my favorite combos. 😊


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