The seasonal fresh combination of blueberry and nectarine or Bing cherries and nectarines makes a perfect and quick summer dessert. Today I'm making what is called a crumble or a crisp, depending on where you are from. There is are other names and confusions regarding terms, generally confusing these two names (crumble or crisp) with cobblers, pandowdys and buckles. I've sorted it out for you in this prior post which you can read if you are so inclined.
Ingredients
Topping:
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, direct from refrigerator
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped walnuts, optional
Filling:
4-6 cups nectarines and blueberries
3 tablespoons flour or 2 of cornstarch
3 tablespoons white granulated sugar
juice from half of fresh lemon
dash of cinnamon
Instructions
Make the Topping: Topping can be made using either a pastry cutter or a food processor. Blend the flour, brown sugar, cinnamon, ginger and salt. Add the butter and cut in using a pastry knife or or pulse the food processor a few times until you have a granular crumb topping. Gently fold in the nuts if using.
Preheat oven to 350F degrees.
Wash the berries and the nectarines. Cut the nectarines in half and remove the stone. Slice into equal sizes wedges (about 10 per nectarine.) Sprinkle on the flour/starch, sugar, lemon juice and cinnamon. Toss gently to combine.
Spray a casserole dish or individual serving ramekins with food release and add the fruit filling. Sprinkle on topping. If using ramekins place them on a rimmed baking sheet. Place the crisp in the preheated oven and back for 30-40 minutes until the juices are bubbling and the topping is lightly browned. Cover with foil during baking if the topping is brown before the fruit is bubbling.
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| Delicious with scoop of ice cream. |
Really nothing could be more simple to make and you probably don't even need a recipe. If you're like me, you don't even need to make a batch of crumb topping, because you keep on one hand in the refrigerator at all times. If you don't have one handy, make a double or triple batch now so in the future you can just toss from fresh fruits with a bit of sugar and flour, and sprinkle on the pre-made topping. Nothing makes for a faster dessert when you are pressed for time.
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| Equally delicious with cherries and nectarines. |
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| Bubbling fresh from the oven. |
I usually top most of crisps with a scoop of good-quality vanilla ice cream and suggest you consider the same.
Ingredients
Topping:
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, direct from refrigerator
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped walnuts, optional
Filling:
4-6 cups nectarines and blueberries
3 tablespoons flour or 2 of cornstarch
3 tablespoons white granulated sugar
juice from half of fresh lemon
dash of cinnamon
Instructions
Make the Topping: Topping can be made using either a pastry cutter or a food processor. Blend the flour, brown sugar, cinnamon, ginger and salt. Add the butter and cut in using a pastry knife or or pulse the food processor a few times until you have a granular crumb topping. Gently fold in the nuts if using.
Preheat oven to 350F degrees.
Wash the berries and the nectarines. Cut the nectarines in half and remove the stone. Slice into equal sizes wedges (about 10 per nectarine.) Sprinkle on the flour/starch, sugar, lemon juice and cinnamon. Toss gently to combine.
Spray a casserole dish or individual serving ramekins with food release and add the fruit filling. Sprinkle on topping. If using ramekins place them on a rimmed baking sheet. Place the crisp in the preheated oven and back for 30-40 minutes until the juices are bubbling and the topping is lightly browned. Cover with foil during baking if the topping is brown before the fruit is bubbling.
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