Best 5 Blueberry Nectarine Crisp Recipes

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Indulge in a delightful explosion of flavors with our irresistible Blueberry Nectarine Crisp, a symphony of sweet and tangy notes that will tantalize your taste buds. This delectable dessert combines the juicy sweetness of blueberries and nectarines, enveloped in a crispy oat crumble topping that adds a delightful textural contrast. As you savor each bite, the burst of fresh fruit flavors melds perfectly with the nutty aroma of oats, creating a harmonious balance that will leave you craving more.

This culinary masterpiece is not just a treat for your palate but also a feast for your eyes. The vibrant hues of blueberries and nectarines peeking through the golden-brown crumble topping create a visually stunning presentation that will impress your family and friends. Whether you're enjoying a cozy night in or hosting a special gathering, this Blueberry Nectarine Crisp is sure to be the star of the show.

In this comprehensive guide, we'll take you on a culinary journey, providing you with step-by-step instructions and expert tips to ensure your Blueberry Nectarine Crisp turns out perfect every time. We'll also share variations of this classic recipe, including gluten-free and vegan options, so everyone can indulge in this delightful dessert. So, get ready to embark on a delightful adventure of flavors and textures with our Blueberry Nectarine Crisp!

Let's cook with our recipes!

BLUEBERRY-NECTARINE CRISP



Blueberry-Nectarine Crisp image

Provided by Anne Burrell

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pint blueberries
2 large ripe nectarines, pitted and cut into thick slices
1/2 Meyer lemon, zested and juiced
2 tablespoons cornstarch
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea-sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
1 cup mascarpone cheese
1 tablespoon sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly among 4 (6-ounce) ramekins.
  • For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tablespoon at a time, until the mixture is clumpy but crumbly.
  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
  • Place the ramekins on a sheet tray and bake in the oven until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes.
  • Sweeten the mascarpone with the sugar. Onto a small sheet pan or plate, neatly spoon 4 small portions of sweetened mascarpone and chill until ready to serve.
  • Top each crisp with a quenelle of cold mascarpone. Serve the crisps warm.

NECTARINE BLUEBERRY CRISP



Nectarine Blueberry Crisp image

I was wanting something other than the usual Apple Crisp when I found this recipe. Nice combination of flavors.

Provided by carolinafan

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups cubed unpeeled nectarines
2 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup uncooked quick oats
1/4 cup chopped walnuts
3 tablespoons packed dark brown sugar
2 tablespoons toasted wheat germ
2 tablespoons reduced fat margarine, softened
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
  • Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
  • Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.

BLUEBERRY-NECTARINE CRISP



Blueberry-Nectarine Crisp image

Categories     Dessert     Bake     Blueberry     Nectarine     Port     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Topping
1 1/2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
2 pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges
4 cups fresh blueberries
1 cup ruby Port, divided
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup sugar

Steps:

  • For topping:
  • Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
  • For filling:
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
  • Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.

BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Make and share this Blueberry Nectarine Crisp recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups flour
3/4 cup light brown sugar
1/2 cup butter, cut into cubes (1 stick)
2 lbs nectarines, halved,pitted,and cut into 8 wedges each (about 6)
4 cups fresh blueberries
1 cup ruby port, divided
2 tablespoons arrowroot
1 teaspoon vanilla extract
1/2 cup sugar

Steps:

  • for topping:.
  • combine sugar and flour in a bowl.
  • add butter and rub with fingers until crumbly.
  • for filling:.
  • preheat oven to 350.
  • butter a 13x9 baking dish.
  • in a large bowl add nectarines, blueberries.
  • mix vanilla, arrowroot and 1/4 c port together in a small cup, set aside.
  • in a saucepan add sugar and remaining port, bring to a boil, boil for 3 minutes, whisking.
  • add cornstarch mixture, stir to thicken.
  • pour into fruit.
  • put fruit filling in the baking dish.
  • sprinkle topping over.
  • bake about 40 minutes until bubbly and topping is crisp.
  • cool, serve warm.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING



Nectarine and Blueberry Crisp With Amaretti Topping image

A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream....

Provided by Raquel Grinnell

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup sugar
1 cup amaretti cookie, coarsely crushed
3/4 cup sliced almonds
1/2 cup unsalted butter (1 stick)
2 tablespoons sugar
2 tablespoons all-purpose flour
3 lbs nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons amaretto liqueur
1/2 cup mascarpone cheese

Steps:

  • To make the topping: Stir the flour and sugars in a medium bowl to blend.
  • Add the cookies and almonds and mix well.
  • Add the butter and rub in until moist clumps form.
  • To make the filling: Preheat the oven to 350 degrees F.
  • Butter a 13 by 9 by 2-inch glass baking dish.
  • Stir the sugar and flour in a large bowl.
  • Add the nectarines and blueberries, and toss to combine.
  • Stir in the liqueur.
  • Spoon the fruit mixture into the prepared dish.
  • Sprinkle the cookie topping over.
  • Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
  • Cool at least 10 minutes.
  • Spoon the warm crisp into bowls.
  • Top each with a dollop of mascarpone cheese and serve.

Nutrition Facts : Calories 256.9, Fat 11.1, SaturatedFat 5.1, Cholesterol 20.3, Sodium 3.9, Carbohydrate 38.4, Fiber 3.4, Sugar 24.7, Protein 3.9

Tips:

  • Use fresh, ripe blueberries and nectarines for the best flavor.
  • If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
  • If you don't have fresh nectarines, you can use canned nectarines. Just drain them before using.
  • You can use any type of sweetener you like in this recipe. I like to use a combination of granulated sugar and brown sugar, but you can also use honey, maple syrup, or agave nectar.
  • Be sure to mix the dry ingredients well before adding them to the wet ingredients. This will help to prevent lumps.
  • Don't overmix the batter. Just mix until the ingredients are combined.
  • Bake the crisp until the topping is golden brown and the filling is bubbling.
  • Serve the crisp warm, with a scoop of ice cream or whipped cream.

Conclusion:

This blueberry nectarine crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of blueberries and nectarines is a classic, and the crisp topping is the perfect way to finish it off. Whether you're serving it for a weeknight dessert or a special occasion, this crisp is sure to be a hit.

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