Blackberry Nectarine Crisp
Published September 23, 2003
Craig Lee for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE TOPPING
½ cup all-purpose flour
½ cup old-fashioned rolled oats
½ cup firmly packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter
FOR THE FILLING
4 cups nectarines, pitted and cut into ½-inch slices (about 3-4 large nectarines)
¼ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for serving
Nutritional analysis per serving (6 servings)
56 grams carbs; 35 milligrams cholesterol; 350 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 4 grams fiber; 113 milligrams sodium; 4 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- Step 2
In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Private Notes
Comments
Better to melt 8 Tbs. unsalted butter adding it to a scant cup of both flour and brown sugar plus about 1/3 C. oatmeal. A pinch of salt and Vietnamese cinnamon to taste. Mash and crumble. A Ruth Reichel trick.
Really easy and quick to make. I found I needed slightly less sugar than called for. I also found it a tad runny (although I do like it on the saucier side) and will probably add just a sprinkle of cornstarch in the future.
to make the crumble extra yummy, add 1/4 teaspoon each of mace and nutmeg.
Don't worry about the fruit being perfectly ripe. Mine were still fairly firm, (not rock hard though), and it still came out delicious! Also, I used peaches instead of nectarines - everyone loved it!
Too much sugar in the topping, way too sweet for me. I used 4 T butter, added some pecans, and the texture was good.
I've made review three times in as many weeks at the request of my family. It's delicious, easy to whip up on a moment's notice. I up the cornstarch to 1.5tbs. no other modifications. Nectarine and blackberry is our favorite so far, though was just as successful with some extra peaches we had in the house (reduced sugar to compensate).