Blueberry Nectarine Crisp
By Amanda Haas
Blueberry Nectarine Crisp
By Amanda Haas
- 2 cups rolled oats
- 1 cup flour
- 1/2 cup almond flour
- 3/4 cup firmly packed dark brown sugar
- Zest and juice of 1 lemon
- 1/2 teaspoon kosher salt, plus more if needed
- 12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into 12 pieces
- 6 cups fresh blueberries
- 2 tablespoons cane sugar, or more to taste
- 2 tablespoons cornstarch or instant tapioca
- 6 nectarines, sliced into wedges (should yield 4-6 cups sliced)
- Whipped cream or vanilla bean ice cream, optional
This simple berry crisp from our chef partner Amanda Haas is one of the most versatile and delicious desserts for entertaining. Amanda notes that once the crisp topping is mastered, the fruits for the filling can be varied according to the season. In late summer when stone fruits are still plentiful and berries are available, the combination of nectarines and blueberries is hard to beat. As fall arrives, summer stone fruits can be swapped for combinations of apples, pears, and even persimmons. The topping also freezes very well, making it easy to use any time you have beautiful, ripe fruit and feel like baking a delicious dessert.
Preheat oven to 350°F.
To make the crisp topping, combine the oats, flour, almond flour, brown sugar, lemon zest, and salt in a large bowl. Add the butter and working quickly, use your fingertips or a pastry blender to cut the butter into small pieces until a crumbly mixture is formed. There should be no pieces of butter larger than a penny. Refrigerate the topping until ready to use.
Place the blueberries directly in the Sauteuse. Pour the lemon juice over the berries, then sprinkle with sugar and cornstarch. Toss the berries to coat them evenly with the sugar mixture. Add the nectarines and stir gently to combine with the berries. Distribute the crisp topping evenly over the fruit.
Place the Sauteuse on a sheet pan to catch any drips if the fruit bubbles over, then place in the preheated oven without the lid. Bake for 35-40 minutes, or until the top is evenly browned and the fruit is warm and bubbling. If the topping begins to darken before the fruit is ready, place the lid over the top of the crisp.
Allow the crisp to cool for 20 minutes, then serve with whipped cream or ice cream if desired.
Photography by Andee McKenzie
Preheat oven to 350°F.
To make the crisp topping, combine the oats, flour, almond flour, brown sugar, lemon zest, and salt in a large bowl. Add the butter and working quickly, use your fingertips or a pastry blender to cut the butter into small pieces until a crumbly mixture is formed. There should be no pieces of butter larger than a penny. Refrigerate the topping until ready to use.
Place the blueberries directly in the Sauteuse. Pour the lemon juice over the berries, then sprinkle with sugar and cornstarch. Toss the berries to coat them evenly with the sugar mixture. Add the nectarines and stir gently to combine with the berries. Distribute the crisp topping evenly over the fruit.
Place the Sauteuse on a sheet pan to catch any drips if the fruit bubbles over, then place in the preheated oven without the lid. Bake for 35-40 minutes, or until the top is evenly browned and the fruit is warm and bubbling. If the topping begins to darken before the fruit is ready, place the lid over the top of the crisp.
Allow the crisp to cool for 20 minutes, then serve with whipped cream or ice cream if desired.
Photography by Andee McKenzie