An easy and simple recipe for Nectarine Blueberry Crisp is perfect for a summer night topped with a scoop of vanilla ice cream!
I was shopping for peaches the other day to make a peach and blueberry crumble, and all of the peaches were rock hard. Then I thought to myself, why do peaches get all of the glory when it comes to summer pies, crisps, and crumbles? I walked over to the nectarines, which were perfectly ripe, and decided it was time for them to have their moment of glory.
I actually prefer eating nectarines over peaches in the summer. They don’t have a fuzzy skin and they are just as delicious! I must say, they make a mean crisp, as well!
I’ve had the urge to make fruit crisp a few times this summer, and have always stopped because I didn’t want to either 1) buy 10 peaches and 2) have a huge pan of crisp for just the two of us. So my plan for this recipe was a small batch nectarine blueberry crisp.
I put them in ramekins which was great for portioning. Because you know very well that we would’ve eaten this entire thing in one sitting if I hadn’t. Which would be super sad because then I wouldn’t be able to be sitting here, writing about these crisps, while eating leftover Nectarine Blueberry Crisp.
How to Make Nectarine Blueberry Crisp
One of the reasons I love making crisps is because they really are SO simple. Simply toss together sliced nectarines, blueberries, some sugar, lemon juice, cornstarch, and top it with an easy crisp topping.
These can definitely be prepped ahead of time, and popped in the oven whenever is most convenient for you! Like, say, as you eat dinner so they are warm and bubbling right when you are ready for something sweet.
How to Serve Nectarine Blueberry Crisp
Of course, I highly recommend serving this crisp topped with vanilla ice cream. Or French vanilla ice cream if you’re feeling fancy. I just can’t imagine a situation where fruit crisp wouldn’t be better without ice cream, so I can’t stress the importance of it enough.
If you don’t have ramekins to serve this crisp in, you can definitely bake it in a small baking dish. I think that an 8×8″ baking dish would be a little too big, but a loaf pan or a specialty small baking dish would work well.
Like this recipe? Check these out!
Nectarine Cobbler from White on Rice
Blueberry Cobbler from Wicked Good Kitchen
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For the fruit filling:
- 2 nectarines cut into slices
- 1 cup blueberries
- 1/4 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- dash of salt
- 1 tablespoon cornstarch
- juice from 1/2 lemon
For the oat crisp topping:
- 3 tablespoons unsalted butter cold, diced into small pieces
- 1/4 cup oats
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- Preheat the oven to 350 degrees F.
- Place four ramekins on a baking sheet.*
- In a medium bowl, combine the sliced nectarines, blueberries, brown sugar, vanilla, cinnamon, and salt, and stir to combine.
- In a small bowl, whisk together the cornstarch and lemon juice, and once combined add to the fruit filling mixture, stirring well to incorporate.
- Divide fruit filling between the four ramekins.
- To make the crisp topping, combine the butter, oats, flour, brown sugar, and granulated sugar in a small bowl and mix with a fork until well combined.
- Sprinkle the crisp topping over the ramekins.
- Bake in the preheated oven for 18-20 minutes, until the crisp topping is golden brown and the fruit filling is bubbling.
- Serve topped with vanilla ice cream, and enjoy!