Crisps are perfect summer desserts! They are a great showcase for the amazing produce of the season; in this version I used nectarines and blueberries. This past Saturday at the local Farmers Market was the first week that the vendors had blueberries…I had been waiting anxiously for them to arrive.
During a conversation with one of the blueberry vendors she explained that local berries taste so much better because they go directly from the field to your home in a matter of hours. (She must have appreciated my silly smile when I stopped dead in my tracks upon seeing them) The berries from the grocery store may have been transported for miles and may have been picked a week ago. And I have to say the blueberries from the market were much sweeter and juicier than the ones from the grocery store last week.
Crisps are a canvas for a variety of fruits; so use what you have laying around or your favorite fruit! Some combinations may include:
- strawberry rhubarb
- mixed berry (strawberry, blueberry, raspberry, blackberry)
- apple pear
- peach and raspberry
- oh, the possibilities are endless!
Take a look around your kitchen and see what kind of fruit you have waiting to be used. Instead of eating it raw…maybe you can turn it into dessert! Fruit for dessert is healthy right? Most of the ingredients for this recipe are probably in your pantry just waiting to be transformed into something new.
The combination of warm fruit with a crunchy topping is a texture difference I just love; throw a scoop of ice cream on top and you really won’t be able to resist! When I pulled this bubbly dessert from the oven it instantly reminded me of summer (and the house still smells amazing). The bright colors peeking from the crispy topping are just begging you to take a bite!
- 6 nectarines
- 1 1/2 c. fresh blueberries
- 1 tsp ground cinnamon
- 1 tsp lemon zest (about 1/2 a lemon)
- 2 tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 2 tbsp granulated sugar (the amount of sugar will depend how sweet your fruit is, mine was quite sweet already so it didn’t need much more; just a sprinkle)
- 1/4 c. all purpose flour
- 1/2 c. oats
- 1/2 c. walnuts
- 1/2 c. brown sugar
- 1 stick butter
- 1/2 c. almond flour (or all purpose flour)
Note: This recipe can also be made ahead and placed in the refrigerator up to a day before it is needed. Just place in the oven to cook when you are ready!
Preheat oven to 350 degrees F. Cut nectarines in half and remove the pit. Cut into wedges and place in a large bowl with blueberries.
Add lemon zest and juice, vanilla extract, ground cinnamon, sugar, and flour. If your fruit is not fully ripe add up to 1/4 c. sugar; if very ripe only use 2 tbsp or so. Mix until well combined.
In a food processor add oats, walnuts, brown sugar, and almond flour. (Almond flour, also called almond meal, is great to use for breading and can be substituted for half the flour in other baked goods too) Add 1 stick of butter that is very cold and cut into small pieces. Pulse mixture in food processor until butter is the size of small peas and the mixture begins to come together. This step can also be done with your fingers if you want to get a little messy!
Place fruit mixture into a buttered casserole dish and evenly top with the crumbly topping. Bake in the preheated oven for 45-55 minutes until the filling is bubbly and the topping is golden brown.
Serve with a scoop of vanilla ice cream and enjoy!