Crisp with blueberries and nectarines

Votes: 1

How to Make - Blueberry and Nectarine Crisp

Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 22 servings
Calories 326, total fat 20 G., saturated fats 11 G., proteins 4 G., carbohydrates 37 G., fiber 3 G., cholesterol 53 mg, sodium 87 mg, sugar 23 G.

This fruity dessert is bursting with the flavors of summer. A blend of juicy blueberries and fragrant nectarines is baked under a crunchy topping of oatmeal, chopped pecans, and brown sugar. To thicken the fruit and its juices, add a couple of tablespoons of cornstarch. Orange zest and freshly squeezed juice infuse the fruity sweetness with a refreshing citrus note. Serve warm with a dollop of whipped cream. If desired, you can substitute a scoop of vanilla ice cream for the whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

1.8 kg nectarines, thinly sliced
1 liter of blueberries
1 tbsp softened butter for greasing the pan
0.5 cup granulated sugar
2 heaping tablespoons of cornstarch
A pinch of coarse salt
Zest and juice of 1 orange (reserve zest for topping)

Topping

1 cup premium flour
1 cup oatmeal
0.5 cup granulated sugar
0.5 cup brown sugar
A pinch of coarse salt
220 g chilled salted butter
0.5 cup chopped pecans

Whipped cream

2 cups heavy cream
1 tbsp. granulated sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: nectarines, blueberry, premium flour, rolled oats, brown sugar, Orange juice, Orange zest, pecans, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 22x32cm baking dish.
Filling:

In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt, and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.

Topping:

In a large bowl, combine flour, oats, granulated sugar, brown sugar, and salt and stir to combine.
Cut 165g of butter into cubes, then fold the cubes of butter into the flour mixture using a pastry cutter or two table knives. Stir in the pecans and orange zest.
Spread the topping over the fruit. Cut the remaining 55g of butter into cubes and arrange them on top of the topping. Cover with foil and bake for 30 minutes.
Then remove the foil and continue baking until the top is golden brown and the fruit is bubbly, 25-30 minutes. Let cool slightly and serve.

Whipped cream:

Combine the cream and sugar in a bowl and beat until the desired consistency is reached.
Place the crisps on plates and garnish with whipped cream.