White and Yellow Nectarines team with Blueberries for a must-make Summer Dessert with an Oat & Almond Streusel Crisp Topping
Yellow nectarines actually have a higher sugar content, but white nectarines taste sweeter due to its lack of acid.
The most wonderful, and easy summer dessert!
For topping, you can choose gluten free or regular flour
A Beautifully Balanced Fruit Crisp!
Let the natural sweetness of the fruit shine through. Add just enough sugar, not too much
Crisps can be made with various Fruit Fillings:
- Experiment with your favorite fruits
- Use ripe stone fruits fruits ~ peaches, plums, cherries, apricots and of course nectarines!
- Berries add a nice texture and can lend a blast of color
Crisps are easy to prepare!
- The topping can be made up to a day in advance and refrigerated
- Cut up your in-season fruit, add sugar and thickening agent – place in a deep dish pie pan, square or rectangular baking pan
- Add your topping and bake until crisp and golden with juicy fruit underneath
- Can be reheated in a 350 degree oven
- A very satisfying summer dessert, and fabulous too with fall apples and fruits
In Summer – Nectarines have farm-fresh flavor, as they have just been picked. I do love buying Blueberries from a farm where they have just been plucked from the bushes with an intense sweet flavor
To Make:
- Add DRY ingredients in a bowl (oats, flour, 2 sugars and spices (I use a gluten free flour blend)
- Add cold cubed butter, pure almond extract and natural chopped almonds
- Bring together and pinch with your fingers so it sticks together
- Refrigerate while you prepare the fruit – then crumble topping in chunks to cover the fruit
For a pronounced Almond Flavor – I chop Natural Almonds into small pieces – and add Pure Almond Extract (not the artificial one!) to the Crisp Topping.
Crispiness Factor:
What makes a Crisp Crispy?
The crispy texture of apple crisp comes primarily from the topping, which is a blend of flour (gluten free or regular), oats, sugar, butter and warm spices… and the way it is baked.
The topping pinches together and is added on top of the fruit to cover it completely.
It creates a crispy helmet, with juicy, lightly thickened fruit underneath.
Enjoy this crisp – Summer baking is fun… and delicious! A must-make summer dessert.
Karen
ALSO SEE These Peach Desserts:
Karen’s Nectarine & Blueberry Almond Crisp – Gluten Free
Equipment
- 9" deep dish pie pan or 9" x 9" pan
Ingredients
Fruit Filling:
- 3 medium nectarines, ripe
- 3 medium white nectarines, ripe
- 1 cup fresh blueberries
- 1/2 cup pure cane sugar
- 2 tablespoons cornstarch
- 1 big pinch sea salt
Almond Crisp Topping:
- 1/3 cup natural almonds , lightly toasted, medium chop
- 1/2 cup rolled oats
- 3/4 cup gluten free flour blend
- 1/3 cup light brown sugar
- 2 tablespoons pure cane sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/4 teaspoon pure almond extract
- 6 tablespoons unsalted butter, cold, I use organic
Instructions
Make Almond Crisp Topping:
- Lightly toast almonds, set aside. Add next 7 ingredients to a medium sized bowl (oats through sea salt.)Cut cold butter into small 1/2 inch cubes, add to the bowl with the almond extract and toasted, chopped nuts.
- Combine the ingredients with a fork, or use your hands quickly to bring the topping together. Refrigerate as you prepare the fruit. I like to refrigerate, so the topping is cold and stays crisped when baked.
- Preheat the oven to 375 degrees. (Or use "connection-bake" 350 degrees.)
Fruit Filling:
- Clean and dry all fruit. Pit the nectarines, cut them into large 1 inch pieces, add to a large bowl. Add blueberries, sugar, cornstarch and sea salt. Gently mix all together.Place the fruit into the pan.
- Add the Almond Crisp topping evenly on top, using your fingers to pinch it together, and add in chunks – will cover the fruit entirely.
- Place the pan on a rimmed cookie sheet and bake until just golden on top and the fruit underneath is bubbling well, about 40 – 45 minutes.Cool and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
