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Saturday, June 30, 2012

ChezCindy: Nectarine and Blackberry Crisps



Fruit crisps are a dessert that can be made all year long, varying the fruit to the season.  Of course, as we enter into summer, we have wonderful berries and stone fruit.  Nectarines, peaches and berries pair extremely well as pies, crumbles, and crisps.  Crisps are so easy to make, and are well received by family and guests as a welcome end to a meal.  I prefer making individual crisps, as opposed to a large baking dish.  There's something special about holding your own single-serving ramekin that increases the magic of the moment.  Either way it is a sweet, delicious treat. 

Nectarine and Blackberry Crisp

2 pounds nectarines
12 ounces blackberries
1/4 cup sugar
1/2 cup brown sugar
2 teaspoons lemon juice
3 tablespoons flour
1/4 teaspoon cinnamon

Crisp Topping
1 cup flour
1 cup oats, old-fashioned
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon kosher salt
1 stick cold unsalted butter

Preheat the oven to 350 degrees.  Prepare 2 large sheet trays with sides, by fitting them with parchment paper.  This will catch any drips that bubble over making for much easier clean up. 

Cut the nectarines into large wedges to remove them from the stone pit.  I don't bother peeling the skin from the nectarines as the skin is thinner than peaches, and bakes into the dessert without changing the texture.  Rough chop the wedges into smaller bite size pieces.  Place into a large mixing bowl.  Add the blackberries to the nectarines.  Add the sugars, lemon juice, flour and cinnamon.  Gently mix to combine.  Set aside to make the crisp topping.

Combine flour, oats, sugars and salt into the bowl of an electric mixer.  Dice the cold butter into 1/2 pieces.  Add butter to the flour mixture.  Mix on low-speed until the butter is mixed into the flour and the texture is crumbly. 

Spoon the prepared fruit into your baking dishes, either 12 6-ounce ramekins or 1 large 9x13 oval.  Top with the crumbled crisp topping.  Place the ramekins onto the prepared baking trays.  Bake for 35-45 minutes, until the tops are slightly browned and the juices are bubbly.  Remove from the oven.  Serve warm or at room temperature. 






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