Nectarine Blueberry Crisp
Prep
10m
Cook
25m
Wait
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Topping
| 3/4 cup flour |
| 1/3 cup brown sugar, firmly packed |
| 1/3 cup sugar |
| 1/4 tsp salt |
| 1/4 tsp ground cinnamon |
| 1/8 tsp ground ginger |
| 6 Tbs cold unsalted butter |
Fruit
| 1 1/2 lbs nectarines, firm and ripe |
| 1 pint blueberries |
| 1/4 cup sugar |
| 2 Tbs flour |
Nectarine Blueberry Crisp Directions
- Preheat oven to 400°
- For the topping, mix the flour, sugars, salt and spices in a madium ixing bowl.
- Cut the butter in the mixture until it resembles coarse meal. (don't ever process.)
- For the fruit filling, oit the nectarines, and cut into 1/3 - 1/2 inch thick slices.
- Toss the necatrines in a bowl with the blueberries, sugar and flour.
- Pour the fruit into a 9 or 10 inch square baking dish, distribute the topping evenly over the fruit.
- Bake for 25-30 minutes or until the top is browned and the juices are bubbling up around the edges.
- Remove when done and let cool for at least 15 minutes, before serving.
- Serve with vanilla ice cream or whipped topping.
- Makes 6 servings
Notes
Use the following combinations of fruits or feel free to devise your own.
Use 5 or 6 cups of fruit in all,with 1/4 cup sugar.
Tase the fruit and sugar mixture and adjust accordingly.
Use more flour depending onf the texture of the fruit.
Soft fruits need about 2 tablespoons, firm fruits a little.
- Strawberry and rhubarb (use 1/2 cup sugar)
- Peach and blackberry/raspberry.
- Apple and cranberry.
- Pear and creanberry (include 1/4 cup of slivered almonds in the topping...my favorite!)
Nutrition facts
Per Serving
| Kcal: | 380 kcal |
| Fibers (g): | 4.2g |
| Sodium (mg): | 182mg |
| Carbs: | 67.8g |
| Sugar (g): | 45.7g |
| Fat: | 12.3g |
| Saturated fat (g): | 7.4g |
| Cholesterol: | 31mg |
| Proteins: | 4g |
