The dessert that we had most frequently in our house growing up was crisp. It is my mom’s signature dish. She makes it for everything. It is delicious and always a hit with any crowd. It can be made with almost any fruit. It works best with blueberries, apples, raspberries, peaches, and nectarines.
It is very easy to make and can easily be adapted to be gluten free. In fact, one of my favorite renditions of this recipe is using half oat flour and half almond flour with a fruit mixture of rhubarb and strawberries.
The amount of sugar in this recipe should be adjusted based on the sweetness of the fruit. I used 1/4 cup of sugar in this version because I used fresh, juicy, summer fruit that is naturally quite sweet. Had I used granny smith apples, I would have used 1/2 cup of sugar.
I almost always use a stoneware dish (corning ware or other bakeware that is not glass or metal). Spray it with cooking spray. I have forgotten to do this and it turned out fine. Add 3 cups of fruit. I used 2 cups of blueberries and 2 nectarines, diced.
In a small bowl, combine 1/2 stick of butter (1/4 cup), 1/2 cup of flour, and 1/2 cup of sugar with a fork or pastry cutter. Dump the crumble on top of the fruit mixture.
Sprinkle with cinnamon. Bake at 400 until bubbly and slightly brown (about 30-45 minutes).
Allow to cool slightly before serving. It can be served both warm and cold. It is best served with a scoop of vanilla ice cream. Store leftovers (if there are any) in the refrigerator.
Blueberry Nectarine Crisp
Prep Time: 5 minutes
Cook Time: 30-45 minutes
Keywords: bake dessert nectarine blueberries summer
Ingredients (4 servings)
- 2 cups blueberries
- 2 nectarines, diced
- 1/2 stick softened butter
- 1/2 cup flour (I use whole wheat)
- 1/2 cup sugar (less if using very ripe fruit)
- cinnamon to taste
Heat oven to 400 degrees.
Spray a medium stoneware baker with cooking spray. Add fruit.
In a small bowl, combine flour, sugar, and butter with a fork or pastry cutter until clumped together. Sprinkle over fruit.
Bake for 30-45 minutes until bubbly and slightly brown.
Allow to cool slightly and serve warm or cold.
Store leftover crisp in the refrigerator.