Blueberry-Nectarine Crisp

Ingredients

  • 1 ½ cups all purpose flour
  • ¾ cup (packed) golden brown sugar
  • ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  • 2 pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges
  • 4 cups fresh blueberries
  • 1 cup ruby Port, divided
  • 2 tablespoons cornstarch
  • + 2 more ingredients
    • 1 teaspoon vanilla extract
    • ½ cup sugar

1. 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. 2. 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, corns...

View full recipe at SpringPad

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