Nectarine-Blueberry Crisp Recipe | MyRecipes
Ingredients:
| topping: | |
| 1 cup | quick-cooking oats (not instant) |
| 3/4 cup | all-purpose flour |
| 1 cup | packed dark brown sugar |
| 1/4 teaspoon | salt |
| 8 tablespoons | (1 stick) cold unsalted butter, cut into small pieces |
| filling: | |
| 8 to 10 | nectarines (about 3 lb.), sliced 1/4-inch thick |
| 2 cups | blueberries (thawed if frozen) |
| 2 tablespoons | fresh lemon juice |
| 1/2 cup | sugar |
| 1 tablespoon | cornstarch |
| 1/2 teaspoon | cinnamon |
Directions:
Step 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.
Step 2
Preheat oven to 375°F; butter a 9-by-13-inch baking dish. Make filling: Combine nectarines and blueberries in a large bowl. Add lemon juice, sugar, cornstarch and cinnamon. Mix well and pour into baking dish.
Step 3
Sprinkle topping mixture evenly over fruit and bake until brown on top and fruit is bubbling, about 45 minutes. Let cool on a wire rack before serving.
Source: myrecipes.com
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