Nectarine Berry Crisp


This is my favorite dessert. Besides cheesecake. And pumpkin bars. And apple crisp. Ok. FINE. It’s ONE of my favorite desserts. I love desserts that aren’t too sweet and have a bit of tart to them. And whenever I’m eating this crisp fresh out of the oven, maybe with a little ice cream, I’m sure it’s my favorite. Besides, we have a thing for berries around here.

This recipe works with any combination of pitted fruit and berries. I have used blueberries and nectarines, peaches and blackberries, all four together, and also this version, both berries and nectarines! Here in Nebraska summer is officially over and these summer fruits aren’t in season anymore, but summer is just around the corner in South Africa, and Natasja got her first nectarines last week! Around this time in the States, you can use all those lovely fall apples for this. A good crisp topping works for any fruit. When you add the crunchy, buttery, cinnamon topping to the sweet and tart fruit filling, it’s a recipe for pure deliciousness!

Nectarine Berry Crisp

Recipe inspiration from the Pioneer Woman

Prep. time: 15 min  //  Cook time: 25-30 minutes  // Serves: 4

Ingredients:

Filling:

2 cups of berries (ish)
2 cups of sliced nectarines (ish)
½ cup of sugar (to taste) OR use ¼ cup real maple syrup
½ tsp of cinnamon (or to taste)
Dash of nutmeg
Squeeze of lemon or orange juice, to taste (optional)

Topping:

1 cup of flour
½ cup of rolled oats
½ cup of white sugar (or to your taste, depending on how sweet the fruit is)
Few dashes of cinnamon
Pinch of salt
½ cup of cold butter

Directions:

  1. Preheat the oven at 350°F (180°C).
  2. Mix the sliced nectarines with the berries, sugar, cinnamon, nutmeg and juice. Let it sit in the bowl while you make the topping.
  3. Mix the dry ingredients together and cut up the cold butter into the dry ingredients. Use a pastry cutter, a fork, or your hands to work it together till crumbly and all incorporated.
  4. Dump your fruit in a 9×9 pan and cover with the crumbly topping.
  5. Bake at 350°F (180°C) for 25-30 minutes (NOTE: I actually don’t know exactly how long I usually cook this, heh heh… but better to start out with less time and check it and leave it in, than over-cook it.) You know it’s done when the fruit is soft and bubbling with juices on the sides and the topping is golden and crispy.
  6. Let it cool for 10 -15 minutes (if you can stand it), and serve with whipped cream or vanilla ice cream. Or just eat it right out of the pan and burn your tongue, like me.

Tips:

  • Crisps are very forgiving, it’s hard to mess them up. Change the ratios of fruit or sugar or topping to suit your tastes.
  • You can save a dish or two by mixing the fruit up in the same pan you will cook it in. Then just mix up the topping in one bowl and you hardly have any mess at all!
  • I will make this the “healthy” way, with a only a few tablespoons of sugar, half the butter, ¾ cup of oats, and ¼ cup flour. Then I eat it for breakfast! Best breakfast ever.

Any tips about making crisps? Or cobblers or crumbles? What’s your favorite fruit to use?

 

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