Nectarine Blackberry Crisp Recipes

BLACKBERRY NECTARINE CRISP

Blackberry Nectarine Crisp image

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."

Provided by Matt Lee And Ted Lee

Categories dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter
4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for serving

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.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams

NECTARINE AND BLACKBERRY COBBLER

Nectarine and Blackberry Cobbler image

Categories Berry Fruit Dessert Bake Quick & Easy Blackberry Nectarine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 1/4 pound nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 pound blackberries (2 1/2 cups)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream

Steps:

Preheat oven to 425°F.
Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

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