IE 11 is not supported. For an optimal experience visit our site on another browser.

Nectarine and Blueberry Crisp with Amaretti Cookie Topping

SERVINGS
Six to eight servings
RATE THIS RECIPE
(0)
SERVINGS
Six to eight servings
RATE THIS RECIPE
(0)

Ingredients

Topping:
  • 1 cup all-purpose flour
  • 33/100 cup light brown sugar, firmly packed
  • 1 cup crushed amaretti cookies, coarsely crushed
  • Filling:
  • 1 cup all-purpose flour
  • 33/100 cup light brown sugar, firmly packed
  • 1 cup crushed amaretti cookies, coarsely crushed
  • 2 tablespoon granulated sugar
  • 2 tablespoon all-purpose flour
  • 3 pound nectarines, pitted and cut into wedges
  • 8 ounce blueberries
  • 3 tablespoon amaretto liqueur
  • Chef notes

    I like to make this in the summer when I have lots of ripe nectarines and the blueberries are at their best. My favorite part is the crust, which is light, sweet, and crunchy, and tastes just incredible with the mascarpone, an Italian stand-in for the more expected whipped cream or vanilla ice cream. Make the filling with any of your favorite fruits.

    Preparation

    Baking Directions:

    Topping:Stir the flour and sugars in a medium bowl to blend.

    Add the butter and rub between your fingertips until moist clumps form.

    Mix in the amaretti crumbs and almonds.

    Filling:Preheat the oven to 350°F.

    Butter a 13 X 9 X 2-inch glass baking dish.

    Stir the sugar and flour in a large bowl.

    Add the nectarines and blueberries, and toss to combine.

    Stir in the liqueur.

    Assembling:Spoon the fruit mixture into the prepared dish.

    Sprinkle the cookie topping over.

    Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.

    Cool for at least 10 minutes.

    Spoon the warm crisp into bowls.

    Serving Directions:

    Top each with a dollop of mascarpone cheese and serve.