Servings:
Serves 8 Servings
Ingredients
Nectarine and blackberry crisp
- 8 ripe nectarines (about 2 1/2 pounds), pitted and cut into 1/2 inch wedges
- 12 ounce black berries
- 1 ounce lemon, zested and juiced
- 1 tablespoon cornstarch
- 1/2 cup sugar
Oatmeal crisp topping
- 8 ripe nectarines (about 2 1/2 pounds), pitted and cut into 1/2 inch wedges
- 12 ounce black berries
- 1 ounce lemon, zested and juiced
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3/4 cup flour
- 3/4 cup oats
- 1/2 teaspoon cinnamon
- 4 ounce cold butter, cut in small pieces
Preparation
Baking Directions:
Preheat oven to 375. Place the oven rack in the bottom third of the oven.
In a large bowl combine the nectarines , blackberries, lemon juice and zest.
In a small separate bowl, combine the cornstarch and sugar.
Add the cornstarch mixture to the fruit and gently toss to combine.
Transfer into a 2 1/2 quart baking dish.
Sprinkle the fruit with the oat topping to evenly cover.
Bake for 45 minutes until the fruit is bubbly and the topping is golden brown.
Oatmeal crisp toppingIn the bowl of a food processor combine the sugar, flour, oats and cinnamon.
Add the butter a piece at a time until the mixture begins to come together like wet sand.
Remove from the processor.
