Nectarine-Blueberry Crisp

Nectarine-Blueberry Crisp
Photo by John Montana

Ingredients

  • 8 to 10 nectarines (about 3 lb.), sliced 1/4-inch thick
  • 8 to 10 nectarines (about 3 lb.), sliced 1/4-inch thick
  • ½ cup sugar
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 cup quick-cooking oats (not instant)
  • ¾ cup all-purpose flour
  • + 19 more ingredients
    • ¼ teaspoon salt
    • 1 tablespoon cornstarch
    • 1 tablespoon cornstarch
    • ½ teaspoon cinnamon
    • 1 cup packed dark brown sugar
    • 1 cup quick-cooking oats (not instant)
    • ¾ cup all-purpose flour
    • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
    • Filling:
    • Topping:
    • Topping:
    • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
    • 1 cup packed dark brown sugar
    • Filling:
    • 2 cups blueberries (thawed if frozen)
    • 2 cups blueberries (thawed if frozen)
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon cinnamon
    • 2 tablespoons fresh lemon juice

1. Make topping: Mix oats, flour, dark brown sugar and salt in a large bowl. Using fingertips, a pastry blender or two knives scissor-fashion, cut in butter until pieces are size of peas and mixture is well combined. Keep refrigerated until ready to use. 2. Preheat oven to 375°F; butter a 9-by-13...

View full recipe at My Recipes

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