May 12, 2010

Nectarine Blueberry Crisp

blueberries, cobbler/crisp, nectarines, nuts, Summer Desserts

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43 ratings

Prep time: 15 minutes
Baking time: 35 minutes
Servings: 6

One of my fondest memories was picking fresh fruit from the tree in Grandma’s yard for this delicious crisp.

Ingredients

6 medium nectarines
2 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 cup uncooked quick-cooking oats
1/4 cup chopped walnuts
3 tablespoons dark brown sugar
2 tablespoons toasted wheat germ
2 tablespoons butter, melted
1/4 teaspoon nutmeg

Directions

1

Preheat the oven to 400°F.
2

Wash and chop nectarines into 1/4-inch pieces to yield 3 cups; set fruit aside.
3

Spray bottom and sides of 9-inch round or square baking pan with nonstick cooking spray.
4

Combine together the nectarines, blueberries, granulated sugar, cornstarch and cinnamon in a large bowl. Transfer fruit mixture to prepared pan; bake 15 minutes.
5

For the topping, combine flour, oats, walnuts, brown sugar, wheat germ, butter and nutmeg in small bowl; stir with fork until mixture resembles coarse crumbs.
6

Remove fruit mixture from oven; sprinkle with topping.
7

Return pan to oven; bake until fruit is bubbly and topping is lightly browned, about 20 minutes. Serve crisp immediately. Top with a scoop of ice cream or sherbet, if desired.

Grandma's Secret Trick

Grandma had a trick to speed up the ripening of fruit, such as peaches, nectarines, plums and pears. Grandma would place them in a closed paper bag at room temperature for several days. After the fruit ripened, she stored it in the refrigerator and used it within 3 to 5 days.