Friday, September 25, 2015

Blueberry Nectarine Crisp

This recipe is adapted from one the Pioneer woman did. I love watching Saturday morning Cooking shows. I also love Fruit Crisps warm from the oven with a healthy scoop of vanilla bean ice cream on top...what's better than that? You could use Peaches in this rather than nectarines if you want. Enjoy!

Blueberry Nectarine Crisp

5 or 6 nectarines, sliced, no need to peel ( or peaches, but peel those)
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch of salt
1 orange, zested and juiced (reserve the zest for the topping) Or you could use lemon if you don't like orange (Like my husband)

1 cup all-purpose flour
1 cup oats (you can use quick or Old-Fashioned..Old Fashioned will be a bit chewier)
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch of salt
1-1/2 cubes cold butter
1/2 cup chopped pecans ( OR more)

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish or spray with a non-stick cooking spray.
Gently toss the sliced nectarines and blueberries with the granulated sugar, cornstarch, salt and about 1 Tablespoon of the orange juice in a large bowl until combined. Gently dump the fruit mixture into the prepared baking dish.
For the topping:

Combine the flour, oats, both sugars and salt in another medium to large mixing bowl. Slice 1- 1/2 cubes of the butter into pea sized cubes, then cut the butter cubes into the flour mixture using a pastry cutter or your fingers. Next add the pecans and orange zest and stir to combine.
Sprinkle the topping over the fruit.  Cover with crisp with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
Serve while still slightly warm and top with a generous scoop of Vanilla Bean ice cream. 

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