When sweet peaches and nectarines are in season, you just gotta gobble them up. This crisp or crumble recipe is one I’ve posted before using rhubarb and strawberries, but I just had to share this with you using the perfect combination of nectarines and blueberries.* Fresh fruits are great when available, but this works just as well using frozen fruit in the winter. How much fruit you put in is really up to you—basically, you want to fill your pan or dish about 3/4 full (as shown here). Fruit does shrink as it bakes, so don’t worry about it overflowing in the oven.
Craving apple crisp or crumble? This topping is also wonderful with apples, so I’ve given you that variation below as well. Top baked crisp with ice cream or serve in a bowl with heavy cream poured over it. Heavenly.
Serves 8-12
Fruit base
4-6 cups chopped fresh or frozen nectarines or peaches
2-4 cups fresh or frozen blueberries
Topping
2 cups old-fashioned rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
3/4 cup butter, melted
Preheat oven to 300° Fahrenheit. Grease 9″x13″ or other 3 quart baking dish. Spread fruit in pan. In medium mixing bowl, add oats, sugar, flour, and spices, and stir to combine. Pour melted butter over oats and toss until butter is incorporated. Sprinkle oat mixture over fruit and bake uncovered in preheated oven for 1 hour. Let cool 10-15 minutes before serving.
NOTE: You can also bake this dish at 375° Fahrenheit for 30 minutes if you’re in a rush, and it’ll be just as tasty.
For Apple Blueberry Crisp
Granny smith apples and blueberries make a nice tart-sweet combination. Peel, slice and chop 4-5 fresh Granny Smith apples, and mix with 2-4 cups fresh or frozen blueberries. Toss with a tablespoon of lemon juice, then add to pan, and add topping. Bake as directed above.
For Apple Crisp
Peel, slice and chop 6-8 of your choice of fresh baking apples. Add to pan, and then top with oats mixture. Bake as directed above.
See more at: http://forknifespoon.com/2015/05/17/strawberry-rhubarb-crisp/#sthash.lLYqimuI.dpuf