Blueberry-Nectarine Crisp Recipe

Blueberry-Nectarine Crisp

Level: Easy

Yield: 4 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 1049
Total Fat: 56 g
Saturated Fat: 30 g
Carbohydrates: 132 g
Dietary Fiber: 7 g
Sugar: 82 g
Protein: 13 g
Cholesterol: 133 mg
Sodium: 254 mg

Total: 45 min | Prep: 20 min | Cook: 25 min

Filling:

• 1 pint blueberries
• 2 large ripe nectarines, pitted and sliced thickly
• 1/2 Meyer lemon, zested and juiced
• 2 tablespoons cornstarch
• 1/4 cup firmly packed brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 1/4 stick cold unsalted butter, cut into small pieces
• 1/2 cup sliced almonds
• Pinch kosher salt
• 1 to 2 tablespoons cold water

To Serve: 1 cup mascarpone cheese + 1 tablespoon sugar

Instructions

1. Preheat the oven to 350 degrees F.
2. For the filling: In a large bowl, combine the blueberries and nectarine slices with the lemon zest and juice. Mix in the remaining filling ingredients and stir until well blended. Divide the mixture evenly among 4 (6-ounce) ramekins.
3. For the topping: Place all topping ingredients except the water into a food processor. Pulse for about 30 seconds until combined. Gradually add the water, one tablespoon at a time, until the mixture forms a crumbly, clumpy texture.
4. Sprinkle the topping loosely over each ramekin, making sure not to press it down. The goal is a craggy, crumbly appearance.
5. Set the ramekins on a baking sheet and bake until the filling is bubbling and the topping is golden and crisp, about 20 to 25 minutes.
6. Mix the sugar into the mascarpone cheese. Spoon 4 small portions onto a plate or tray, then chill until ready to serve.
7. Top each warm crisp with a quenelle of the sweetened mascarpone. Serve immediately while still warm.