Blueberry Nectarine Crisp
If you're going to have dessert, you might as well down some antioxidants in the process.
I have two words for this recipe:"Ala mode." "You're welcome."
Blueberry Nectarine Crisp
1 1/2 pounds nectarines (about 5-6 medium), pitted and cut into eights
2 cups blueberries (1 pint)
1/2 cup granulated sugar
4 teaspoons lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup butter, cut into small pieces
Heat oven to 375 degrees. Toss nectarines, berries, sugar, juice and cornstarch in large bowl. Spoon fruit mixture into 8x8x2 square dish. In same bowl mix flour and brown sugar. With fingertips, mix butter into flour mixture until crumbly. Sprinkle over top of fruit. Bake in 375 degree oven 40-50 minutes, until bubbly and browned. 8 servings.
Note: Peaches may be substituted (of course). I recommend peeling them first if you don't happen to like the hairy skin. The benefit of sticking with nectarines is you can keep the peel on--where most of the fiber and nutrients are stored.
I have two words for this recipe:
Blueberry Nectarine Crisp
1 1/2 pounds nectarines (about 5-6 medium), pitted and cut into eights
2 cups blueberries (1 pint)
1/2 cup granulated sugar
4 teaspoons lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup butter, cut into small pieces
Heat oven to 375 degrees. Toss nectarines, berries, sugar, juice and cornstarch in large bowl. Spoon fruit mixture into 8x8x2 square dish. In same bowl mix flour and brown sugar. With fingertips, mix butter into flour mixture until crumbly. Sprinkle over top of fruit. Bake in 375 degree oven 40-50 minutes, until bubbly and browned. 8 servings.
Note: Peaches may be substituted (of course). I recommend peeling them first if you don't happen to like the hairy skin. The benefit of sticking with nectarines is you can keep the peel on--where most of the fiber and nutrients are stored.
6 comments:
Is this the dish you took to the neighbor's birthday party when we were there? It was yummy. Didn't know about the nectarines, though.
But the ala mode is the best part!!!!!!!!!
I am on a mission to expose the south to rhubarb crisp...and rhubarb pie...and rhubarb cobbler...and
Thanks to your mother, if I can convince them to just take a nibble, they are instant fans.
Thanks, Tina. That is a very nice compliment. The rhubarb "crunch" is an old family recipe, but it's the best.
Hi! Thanks for posting this on Saturday Stirrings! It sounds wonderful!! After reading your comments, the rhubarb crisp sounds good, too. My mom used to make a strawberry rhubarb pie. So yummy!
Mmmmm....more blueberries....
Crunch...crisp...they're all the same...oh, wait, no they're not.
Well, in that case...the rhubarb crunch is awesome!!!
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