Nectarine Blueberry Crisp
Indulge in the sweet harmony of summer fruits with this Nectarine Blueberry Crisp—a dessert that’s as comforting as it is vibrant. Juicy nectarines and plump blueberries come together in a beautifully balanced filling, enhanced with a touch of lemon juice and a hint of cornstarch to create a luscious, bubbly base. The golden, crumbly topping combines the nutty texture of rolled oats, the warmth of cinnamon, and the buttery richness of brown sugar for the perfect contrast to the tender fruit below. Ready in just one hour, this easy-to-make crisp is an ideal dessert for picnics, family dinners, or any gathering where you want to impress. Serve it warm with a generous scoop of vanilla ice cream for a blissful bite that showcases the flavors of the season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium nectarines
- 2 cups blueberries
- 0.25 cups granulated sugar
- 1 tablespoon lemon juice
- 1.5 teaspoons cornstarch
- 0.75 cups all-purpose flour
- 0.5 cups old-fashioned rolled oats
- 0.5 cups light brown sugar
- 0.5 teaspoons ground cinnamon
- 0.5 cups unsalted butter (cold)
- 1 quart vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish or a similar-size oven-safe dish.
Slice the nectarines into 1/2-inch wedges, discarding the pits. Leave the skins on for added texture and flavor.
In a large mixing bowl, combine the sliced nectarines, blueberries, granulated sugar, lemon juice, and cornstarch. Toss gently to coat and evenly distribute the cornstarch.
Transfer the fruit mixture to the prepared baking dish and spread it out in an even layer.
In a separate mixing bowl, whisk together the flour, rolled oats, brown sugar, and ground cinnamon for the topping.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit mixture in the baking dish.
Place the baking dish on the middle rack of the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
Remove the crisp from the oven and let it cool for about 10 minutes before serving.
Serve warm, topped with a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
4421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 606.8 g | 221% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 445.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1385 mg | 107% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4457 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
