Hi friends! Today’s easy crisp recipe is oh-so-casual, meaning you can substitute just about any summer fruit you’d like and you’ll still come away with a warm, jammy dessert with an irresistible crunchy topping. We can stay baking buddies if you agree to serve this with vanilla ice cream, okay?
I think this was my first time ever making a fruit cobbler/crisp. I’ve never been a fan of apple cobbler for some reason and never gave much thought to other possibilities…until now.
Nectarine + Blueberry Crisp came about because I had a bunch of nectarines about to go mushy and then my daughter Meredith shared a quart of blueberries from her backyard. I had no choice but to turn it all into a dessert, right?
Just for the record, this is not a cobbler. I learned the difference between a cobbler, a crisp and a crumble here. The short version: cobblers are typically made with biscuits or a pie-like dough while crisps and crumbles feature a lighter oat, flour and butter topping.
The Ingredients for Nectarine + Blueberry Crisp
With the exception of the fruit, all of these ingredients are pantry staples. You gotta love the flexibility in this recipe — and the fact it only takes about ten minutes to assemble.
- Nectarines or Peaches – ripe ones; You can leave peels on.
- Blueberries – or any berries of your choice; blackberries would work well; I didn’t measure my berries, just poured about one cup or so in with the nectarines.
- Light Brown Sugar – to add to the fruit and for the topping;
- Fresh Lemon Juice — only one tablespoon is needed;
- Cornstarch — One-half tablespoon is added to the lemon juice and sprinkled on top of the fruit. This is to help create a bit more sauce for the fruit. I was out of cornstarch so subbed in flour. You can skip this step entirely if you’d like.
- Oats – For the topping, I used rolled oats, but I think you could use any type of oats.
- Flour – for the topping;
- Cinnamon Powder – to add to the fruit;
- Butter – Use cold unsalted butter cut into small pieces for the topping.
- Nuts, optional – I used walnuts but you can use any nuts of your choice.
- Ice Cream or Whipped Cream – to serve on top. Not optional in my book — but you decide!
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Easy Summer Dessert: Nectarine + Blueberry CrispCourse: dessert
Juicy summer fruits and a crisp, oat and nut topping come together quickly in this delicious dessert.
- For the Fruit Mix:
Nectarines and fresh blueberries — 2 to 2 1/2 cups total
3 TBSP to 1/4 cup light brown sugar, to taste
(I used 4 TBSP)
1 TBSP fresh lemon juice, optional (See note below)
1/2 TBSP cornstarch, optional (See note below.)
- For the Topping:
1/2 cup rolled oats
1/2 cup flour
1/4 cup light brown sugar
1/2 tsp. ground cinnamon
pinch of salt
1/3 cup chopped walnuts or other nuts of choice
4 TBSP cold unsalted butter, cut into small pieces
- Preheat the oven to 375-degrees F.
- Prepare the fruit: Wash the nectarines and blueberries. Then thinly slice the nectarines into wedges (I left the peels on) and mix in blueberries. Sprinkle the brown sugar over the fruit.
- Add the cornstarch or flour to the freshly squeezed lemon juice; Stir well to make a slurry and add it to the fruit mix — if you are following this step.
- Taste the fruit mixture and add sugar, if necessary. It all depends on how tart your fruit is and your personal preference. Set the fruit mixture aside while you prepare the topping.
- Make the Topping
- In a medium bowl, mix the rolled oats, flour, brown sugar and a pinch of salt. Using your fingers, mix the chopped butter into the topping until it’s well-blended and the mixture crumbles coarsely. It should hold together when you pinch it. Add the chopped walnuts and mix.
- Bake the Crisp
- Pour the fruit mixture into an 8-inch square baking pan. Another option is to use individual ramekins —- just remember to reduce the baking time if you do. Set the dish on a baking sheet to catch any overflow juices.
- Top the fruit with one-half of the topping mix (refrigerate the other half) and bake for 20 minutes. (See the note below for why I recommend adding the topping in two steps.)
- Add remaining topping and bake an additional 20 to 25 minutes. The crisp is done when the fruit is tender, the topping is crisp and the juices are bubbling.
- Let the crisp cool for 20 to 30 minutes before serving. Serve warm with whipped cream or ice cream. Refrigerate any leftovers and serve at room temperature or gently warm it in your microwave or oven before enjoying it again.
- Note: I added the topping in two steps because it was pretty thick in relation to the fruit. If you start by laying it all on at once, the bottom layer of topping might not get crisp. Baking it in two steps gives the first half of the topping a chance to brown and crisp.
- Note: From what I learned, the addition of cornstarch and lemon juice is to add some extra juice to the fruit during baking. Many recipes I saw online skip this step so I would consider it optional.
I’d love to hear from you if you give this recipe a try! Let me know in the comments if you made any substitutions and how yours turned out.
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