Blackberry and Nectarine Crisp

I made this blackberry and nectarine crisp because my store had a great sale. 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 my daughter made, but it’s also wonderful with vanilla ice cream too.

Blackberry and Nectarine Crisp

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

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 until well combined. Scatter oat topping evenly over the fruit.

Place the dish on a baking sheet coated with foil (for easier clean-up), and bake until fruit juices are bubbling and the topping is golden brown, about 45-55 minutes.

Transfer to a wire cooling rack and let cool for an hour.

Serve as is or topped with whipped cream or vanilla ice cream. Enjoy.