There is a lot to love about summer – blue skies, refreshing dips in the ocean or lake & a relaxed mood that washes over us – there is also the bounty offered at the local farm stands with an abundance of summer berries. I can’t get enough blueberries when they come in. Save some room tonight… because there is nothing better after a Sunday supper than this Blueberry Nectarine Crisp! Keep it fresh…simple…significant.
Peace… Britt & Madi
Mix fruit with a little flour and sugar….
…use very cold butter to make the crisp.
__________I N G R E D I E N T S___________
3 ripe nectarines
1 cup fresh organic blueberries
2 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
1 tablespoon flour
1 cup flour
1/4 cup sugar
1/4 cup lightly packed, light brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 pound (1 stick) cold unsalted butter
_______________P R E P_____________
Preheat oven to 350 degrees.
Combine blueberries and sliced nectarines with 1 tablespoon flour, 2 tablespoons sugar, and lemon juice.
Spoon mixture into buttered 7×11 baking dish.
Topping: combine the flour, granulated sugar, brown sugar, salt, cinnamon & butter in a bowl. With pastry cutter mix until butter is the size of peas. Rub the mixture with your fingertips until it is in big crumbs and sprinkle evenly over top.
Bake for 35 to 40 minutes, until top is brown and crisp and fruit is bubbly.
Serve warm with local vanilla bean ice cream. Enjoy!!!
* Can prep ahead, store in the refrigerator, and bake before supper.