BLUEBERRY NECTARINE CRISP
Steps:
- FOR THE FILLING
- Preheat oven to 350°F.
- In a large mixing bowl, combine the blueberries, nectarines, sugar, lemon zest, and cornstarch.
- Place the fruit mixture in a wide, shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins.
- FOR THE TOPPING
- In a food processor, combine the flour, oats, brown sugar, cinnamon, and salt and pulse.
- Add the butter and vanilla and pulse, pulse, pulse until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
- Bake for 25 to 30 minutes, or until the filling is hot and bubbly and the topping is crispy and nicely browned. Serve warm with whipped cream or ice cream.
- ANNE ALTERNATE
- Apples, peaches, pears, plums, berries-you can substitute pretty much any fruit or combination of fruit that you like here. Have fun!
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