Newsworthy Blackberry Nectarine Crisp
With summer quickly coming to a close, there is no better way to celebrate this time than with an amazing meal, especially if it uses seasonal fruit! Whether you are visiting friends and family this weekend or simply staying at home, this Blackberry Nectarine Crisp epitomizes the joy of summer.
This recipe was created by Rebecca Charles, the author of Lobster Rolls and Blueberry Pie and owner of the Pearl Oyster Bar in New York City. The crisp was featured in the New York Times back in 2003 after the release of Charles' cookbook, but has only recently caught my attention. During a visit to my local bookstore this past week, I picked up a heavily-loved copy of Nancy Silverton's Desserts to act as the first addition to my growing cookbook collection. Much to my surprise, a clipping of Charles' recipe was tucked into the pages! Not only was I excited to find this hidden gem tucked under the cover, but I had finally found the perfect recipe for my end-of-summer celebrations! I hope you enjoy it as much as I did!
Blackberry Nectarine Crisp
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter
- 4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 heaping cup whole blackberries (about 6 ounces)
- Vanilla ice cream for serving
1. Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
2. In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.