Ingredients
5 large nectarines, sliced into wedges
1 cup fresh blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup brown sugar, packed
1/2 cup cold unsalted butter, cubed
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
Step 2: In a large bowl, toss the sliced nectarines and blueberries with granulated sugar, cornstarch, and lemon juice until well coated.
Step 3: Transfer the fruit mixture into the prepared baking dish, spreading it out into an even layer.
Step 4: In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Step 5: Use your fingers or a pastry cutter to work the cold butter into the oat mixture until it forms pea-sized crumbs.
Step 6: Sprinkle the crumble topping evenly over the fruit in the baking dish.
Step 7: Bake for 35-40 minutes, or until the topping is golden brown and the fruit juices are bubbling vigorously around the edges.
Step 8: Allow the crisp to cool for at least 10 minutes before serving warm with ice cream or whipped cream.
Notes
You can leave the skins on the nectarines for better texture and color. For a gluten-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
