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Nectarine Blueberry Crisp
An easy and simple recipe for Nectarine Blueberry Crisp is perfect for a summer night topped with a scoop of vanilla ice cream!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
4
servings
Calories:
279
kcal
Author:
Taylor Ellingson
Ingredients
For the fruit filling:
2
nectarines
cut into slices
1
cup
blueberries
¼
cup
brown sugar
½
teaspoon
pure vanilla extract
¼
teaspoon
cinnamon
dash of salt
1
tablespoon
cornstarch
juice from ½ lemon
For the oat crisp topping:
3
tablespoons
unsalted butter
cold, diced into small pieces
¼
cup
oats
¼
cup
unbleached all-purpose flour
2
tablespoons
brown sugar
2
tablespoons
granulated sugar
Instructions
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!
Notes
*This can also be made in a baking dish if you don't have ramekins. A 9" loaf pan would work best, as an 8x8" baking dish would be too big.
Nutrition
Calories:
279
kcal
|
Carbohydrates:
49
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
23
mg
|
Sodium:
17
mg
|
Potassium:
178
mg
|
Fiber:
3
g
|
Sugar:
35
g
|
Vitamin A:
519
IU
|
Vitamin C:
6
mg
|
Calcium:
28
mg
|
Iron:
1
mg