Nectarine And Blueberry Crisp Recipe

Name: Nectarine And Blueberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 2 pounds Firm, Ripe Nectarines (you'll Need About 6-8 Nectarines, Which Should Be Roughly 2 Pounds); 2 teaspoons Grated Lemon Zest; 2 Tablespoons Freshly Squeezed Lemon Juice; 1/2 cups Granulated Sugar; 1/4 cups All-purpose Flour; 1 cup Fresh Blueberries; FOR THE CRUMBLE:; 1 cup All-purpose Flour; 1/3 cups Granulated Sugar; 1/4 cups Light Brown Sugar, Lightly Packed; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Ground Cinnamon; 1/4 pounds Cold Unsalted Butter, Diced

Servings: persons

FOR THE FILLING:
2 pounds Firm, Ripe Nectarines (you'll Need About 6-8 Nectarines, Which Should Be Roughly 2 Pounds)
2 teaspoons Grated Lemon Zest
2 Tablespoons Freshly Squeezed Lemon Juice
1/2 cups Granulated Sugar
1/4 cups All-purpose Flour
1 cup Fresh Blueberries
FOR THE CRUMBLE:
1 cup All-purpose Flour
1/3 cups Granulated Sugar
1/4 cups Light Brown Sugar, Lightly Packed
1/2 teaspoons Kosher Salt
1/4 teaspoons Ground Cinnamon
1/4 pounds Cold Unsalted Butter, Diced

1
Preheat the oven to 350 F.
2
Bring a pot of water to a boil. Immerse the nectarines in the boiling water for about 1 minute, until the skins begin to peel off. Place them immediately into a bowl of cold water. Peel the nectarines, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a pie plate that has been sprayed with non-stick cooking spray. Set aside.
3
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
4
Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
5
Heavily adapted from Ina Garten.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE FILLING:, 2 pounds Firm, Ripe Nectarines (you'll Need About 6-8 Nectarines, Which Should Be Roughly 2 Pounds), 2 teaspoons Grated Lemon Zest, 2 Tablespoons Freshly Squeezed Lemon Juice, and more.

Yes, Nectarine And Blueberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nectarine And Blueberry Crisp

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