Nectarine and Blueberry Crisp with Amaretti Cookie Topping

4.8(44)

by Giada De Laurentiis·published 2016-11-15

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ItalianDessert

Servings

(8–10)

Total time

—

Calories / serving

391 kcal

Ingredients (12)

serves

1 cup all-purpose flourflour
1/3 cup firmly packed light brown sugarsugar
1/3 cup granulated sugarsugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almondsalmond
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch piecesbutter
2 tablespoons sugarsugar
2 tablespoons all-purpose flourflour
3 pounds nectarines, pitted and sliced into thick wedgesnectarine
8 ounces blueberriesblueberry
3 tablespoons Amaretto liqueurliqueur
1/2 cup mascarpone cheesemascarpone

Instructions (3 steps)

01To 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.
02To 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.

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Not rich — missing servings, total time, or calories.