Blackberry and Nectarine Crisp
I made this blackberry and nectarine crisp because my store had a great sale on them on the last grocery trip I made. The fruit is still a bit tart for my liking so I decided to bake some of it into a treat for my family. My kids both absolutely LOVE fruit crisps so they were very excited to see me baking this blackberry and nectarine crisp for dessert. I added sliced almonds and a bit of cinnamon to the oat topping and they paired nicely with the blackberries and nectarines. I served this crisp with freshly made whipped cream that my daughter made but it’s also wonderful with vanilla ice cream too.
How to Make a Blackberry and Nectarine Crisp
Preheat the oven to 375 degrees. Coat a baking dish with cooking spray.
Toss the blackberries and nectarines with sugar, cornstarch, cinnamon, and salt.
Pour the fruit mixture into the prepared baking dish.
Combine the oats, almond slices, flour, butter, sugar, and cinnamon together until well combined. Scatter oat topping evenly over the fruit.
Place the dish on a baking sheet coated with tinfoil (for easier clean-up), and bake until fruit juices are bubbling and topping is golden brown, about 45-55 minutes.
Transfer to a wire rack and let cool for an hour. Serve as is or topped with whipped cream or vanilla ice cream. Enjoy.
Equipment
Ingredients
Fruit:
- 2 cups blackberries
- 5-6 nectarines, peeled & sliced thinly
- ½ cup white sugar
- 1 tbsp cornstarch
- ¼ tsp cinnamon
- Pinch of salt
Oat Topping:
- 1 cup quick-cooking oats
- ¼ cup flour
- ¼ cup thinly sliced almonds
- ¼ cup brown sugar
- ¼ tsp cinnamon
- 8 tbsp unsalted butter, diced
Instructions
- Preheat the oven to 375 degrees. Coat a baking dish with cooking spray.
- Toss the blackberries and nectarines with sugar, cornstarch, cinnamon, and salt.
- Pour the fruit mixture into the prepared baking dish.
- Combine the oats, almond slices, flour, butter, sugar, and cinnamon together until well combined. Scatter oat topping evenly over the fruit.
- Place the dish on a baking sheet coated with tinfoil (for easier clean-up), and bake until fruit juices are bubbling and topping is golden brown, about 45-55 minutes.
- Transfer to a wire rack and let cool for an hour.
- Serve as is or topped with whipped cream or vanilla ice cream. Enjoy.
Fantastic! A must have during the stonefruit season.
How much cornstarch?
Nikolaus,
1 tablespoon of cornstarch. Thanks for letting me know, I’ve corrected the recipe.
-Pam
This is my kind of dessert! I bet it would be perfect with an XL scoop of ice cream!
We like cobblers and crisps for dessert. Combining berries and nectarines looks like a great combo.
What size baking dish did you use?
Nancy,
Just a small baking dish that has no size on it. Sorry! An 8×8 square would work just fine.
-Pam