A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream....
Provided by Raquel Grinnell
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend.
- Add the cookies and almonds and mix well.
- Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 2-inch glass baking dish.
- Stir the sugar and flour in a large bowl.
- Add the nectarines and blueberries, and toss to combine.
- Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish.
- Sprinkle the cookie topping over.
- Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
- Cool at least 10 minutes.
- Spoon the warm crisp into bowls.
- Top each with a dollop of mascarpone cheese and serve.
Nutrition Facts : Calories 256.9, Fat 11.1, SaturatedFat 5.1, Cholesterol 20.3, Sodium 3.9, Carbohydrate 38.4, Fiber 3.4, Sugar 24.7, Protein 3.9
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