Nectarine And Blueberry Crisp With Amaretti Topping Recipes

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

BLACKBERRY NECTARINE CRISP

Steps:

• 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.
• 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.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING

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.

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!

NECTARINE BLUEBERRY CRISP

Steps:

• Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
• Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
• Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.

BLUEBERRY-NECTARINE CRISP

Steps:

• For topping:
• Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
• For filling:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
• Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.