Watermelon & Tomato Salad
Active: 15 minutes
Total: 15 minutes
Blackberry-Nectarine Crisp
Active Time: 15 minutes Total Time: 1 hour 5 minutes Serves: Serves 4 to 6
Ingredients
- 1 quart fresh blackberries
- 1 1/2 pounds nectarines
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour (1/4 cup + 1/2 cup)
- 2/3 cup dark brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 cup coconut flakes
- 1/4 teaspoon grated or ground nutmeg
- 1/8 teaspoon kosher salt
- 5 tablespoons unsalted butter
Instructions
Heat the oven (with the oven rack in the middle) to 350°F.
Place the blackberries into a medium bowl. Cut the nectarines into wedges- first cut in half, then twist and remove the pit. If you can’t twist because the pit won’t release, then carefully cut wedges from the pit (pictured); add to the bowl. Add the granulated sugar and 1/4 cup of the flour then toss. Transfer to a 2 to 2 1/2-quart baking dish- spread into a single layer.
In a small bowl, combine the brown sugar, oats, coconut, nutmeg, salt, and the remaining 1/2 cup flour. Cut the butter up into small pieces and add. Using your fingertips, squeeze in the butter pieces until the mixture resembles coarse crumbs. Sprinkle over the fruit then bake until the fruit bubbles and the topping is crisp, 45 to 50 minutes.
step by step
/01/
Place the blackberries in a medium bowl. Cut the nectarines into wedges and add. Toss with the granulated sugar and 1/4 cup of the flour. Add to baking dish.
/02/
In a small bowl, combine the brown sugar, oats, coconut, nutmeg, salt, and the remaining flour. Add the cut-up butter. Squeeze in the butter to form coarse crumbs.
/03/
Sprinkle the topping over the fruit.
/04/
Bake until the fruit bubbles and the topping is crisp, 45 to 50 minutes.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/blackberry-nectarine-crisp
