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Blackberry Nectarine Crisp

5.0(1007)

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there’s lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."

by Matt Lee And Ted Lee

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Dinner, Dessert

Servings

6 servings

Total time

Calories / serving

350 kcal

Ingredients (12)

serves

1/2 cup all-purpose flourflour
1/2 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugarsugar
1/4 teaspoon ground cinnamoncinnamon
1/4 teaspoon saltsalt
6 tablespoons cold unsalted butterbutter
4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)nectarine
1/4 cup granulated sugarsugar
1 tablespoon cornstarchcornstarch
1/2 teaspoon vanilla extractvanilla-extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for servingvanilla

Instructions (2 steps)

01Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
02In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.

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Rich recipe — supports nutrition-aware planning.