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Blackberry-Nectarine Crisp

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Blackberry-Nectarine Crisp

Active Time: 15 minutes   |   Total Time: 1 hour 5 minutes   |   Serves Serves 4 to 6

  • 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

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.

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