Sunday, July 28, 2013

A fabulous summer dessert

Wildberry  Crisp
 And...... Nectarine and Wildberry Crisp   
(with recipe below)...Fabulous!!

Nectarine and Wild Berry Crisp
6 medium nectarines, about 2 lbs.
1 cup wild berries (I used blueberries and huckleberries)
4 tblsp. sugar
2 tblsp. lemon juice
1 cup oats
1/2 cup flour
1/2 cup packed brown sugar
1 stick unsalted butter
1/2 tsp. salt
1 tblsp. roasted and roughly chopped pistachio meats
Leaving the skin on, slice the nectarines into 1/2 inch chunks.  Mix the nectarines together in a bowl with the berries, sugar, and lemon juice. Allow to sit for 30 minutes.
Preheat the oven to 425 degrees.
Prepare the topping by mixing together oats, flour, brown sugar, salt and pistachio meats.  Add the butter and using a pastry tool or your fingers, mix the ingredients together until the mix comes together and resembles small peas.
Pour the fruit mixture into a shallow baking dish (about 9 inches in length).  Cover evenly with the oat mixture. Bake for approximately 40-45 minutes or until the top is evenly golden brown.
Enjoy warm with ice cream or cool.
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