Nectarine Blackberry Crisp
Recipes

Nectarine Blackberry Crisp

Still trying to figure out the difference between a crisp, a crumble, and a cobbler...but either way this was perfection!

 

Adapted from Rebecca Charles's NYT Blackberry Nectarine Crisp

Ingredients

For the Filling

4 cups nectarines, pitted and cut into ½-inch slices (~3-4 large nectarines) 

¼ cup granulated sugar 

1 tbsp cornstarch 

½ tsp vanilla extract 

½ cup blackberries 

For the Topping

1 cup all-purpose flour

1 cup Grazola

1 cup firmly packed light brown sugar 

½ tsp ground cinnamon

½ tsp salt

½ cup Sizzle

Drizzle Whipped Cream

½ cup heavy

1 tbsp sugar 

1 tbsp Drizzle

1 tsp vanilla extract

Instructions

Active Time: 30 Minutes

Full Time: 1 Hour 15 Minutes

1

In a food processor, pulse flour, Grazola, brown sugar, cinnamon, and Sizzle and salt once or twice to mix. 

2

Chop nectarines and combine with sugar cornstarch, vanilla, and blackberries. 

3

Pour fruit mixture into baking dish.

4

Top with Grazola topping. 

5

Bake at 375 F for 45 minutes to an hour. 

6

When crisp is done baking combine heavy cream, sugar, vanilla, and Drizzle in a bowl and whip until stiff peaks. 

7

Plate your crisp and top with Drizzle whipped cream. Enjoy! 

Tagged:

Baking Dessert