Blueberry Crisp with Nectarines

Votes: 1

Photo of the dish: David Malosh

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Blueberry crisp with nectarines - detailed recipe.

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 kg blueberries, sorted
5 peeled, pitted nectarines, sliced
0.5 cup granulated sugar
Grated zest of one lemon
0.25 cup cornstarch

Topping

1.25 cups whole wheat flour
0.5 cups oatmeal
1 cup brown sugar
0.5 tsp ground cinnamon
160 g chilled butter, cut into small pieces
1 teaspoon vanilla extract
Ice cream or whipped cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, rolled oats, blueberry, nectarines, lemon zest, brown sugar, vanilla extract, cinnamon, ice cream, starch

Cooking the dish according to the recipe:

Preheat oven to 170°C.

In a large bowl, combine the blueberries, nectarines, sugar, lemon zest, and cornstarch. Pour the fruit mixture into a wide, shallow baking dish (2-2.5 quarts) or into 8 individual 1-cup ramekins. Set aside.
In a food processor, combine flour, oats, brown sugar, cinnamon and a pinch of salt. mass You can add nuts.

Add the butter and vanilla to the bowl of a food processor and process continuously until the mixture is dry and crumbly. Add 1 tablespoon of water and let the processor run until the mixture begins to come together. If it still seems dry, add another 1 tablespoon of water and turn the processor on again.

Place the prepared dough on top of the fruit mixture.

Bake the pie until the bottom is bubbly and the top is crisp and golden brown, 35-40 minutes. Serve warm with ice cream or whipped cream.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / Anne Burrell

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