Blackberry crisp is always a great summer dessert. Why not add a few nectarines to turn it into a nectarine blackberry crisp with a crunchy oat topping? The combination of the two fruits makes it perfect summer fruit crisp. Serve with vanilla ice cream.
Everyone loves a fruit crisp in the summer. Summer berries like blueberry, blackberry, and raspberry are perfect to make a crisp with. Stone fruits like peach, apricot, and nectarine are great, too! Combining these two types of summer fruits with a crunchy oat topping makes this crisp a winning dessert that anyone will love.
I like the nectarine/blackberry combination for my crisp. The nectarine will turn soft and mellow but it still holds its shape well even after baking. The blackberries gives a pink-reddish hue to this lovely dessert.
The best part of any crisp dessert has to be the buttery, crunchy oat topping. A mixture of flour, oats and a hint of cinnamon makes it more enjoyable without overpowering the flavor of sweet fruits.
Add a little bit of sliced almonds into the topping to make it even more delicious!
Ingredients for Nectarine Blackberry Crisp
For the crunchy oat topping:
- old fashioned oats
- brown sugar
- sliced almond
And for the fruit filling:
- 4-5 nectarines (slightly firm)
- 1 1/2 cup blackberries
- vanilla extract
Thickener or No-Thickener for Fruit Crisp?
I know some people prefer not to use any thickener in the fruit filling. However, I am in the thickener camp when it comes to baking with summer fruits. I like to add a little bit of cornstarch to my filling.
I personally don’t like the fruit filling to be too runny or too much like glue. A tablespoon or two of cornstarch (depending on the fruits) slightly thickens the juice and helps the fruits hold on to its flavorful juice when serving.
- Flour or Cornstarch? I choose cornstarch. To me, flour seems to be a little pasty for a summer fruit filling. But If you decide to use flour, you will need to double the amount to get the same consistency.
Nectarine Blackberry Filling
Use slightly firm nectarines. Well ripened nectarines will turn mushy once baked in the crisp. Unlike its cousin, the peach, nectarines do not make it easy to remove the pit. I usually slice off the segment around the pit.
Combine nectarine slices, blackberries, sugar, cornstarch, and vanilla; toss well and set aside.
Oat Crisp Topping
In a mixing bowl, mix together flour, oats, brown sugar, cinnamon, and salt. Cut the butter up into small pieces and add to the mixture. Using two pastry scrapers or a dough blender or your hands, work the butter in until the mixture comes together into small clumps.
Add almond slices and toss.
Spread fruit mixture across a 2-quart baking dish, and sprinkle with the topping. Bake for 45-50 minutes, until the fruit is bubbling and the topping is golden brown.
Here is delicious nectarine blackberry crisp! Serve warm–with vanilla ice cream, of course!
What a great dessert to serve at the end of dinner in the summer time! No one will escape the goodness of this warm fruit crisp topped with a scoop of cold ice cream. Enjoy!
How to Store and Reheat Leftover Nectarine Blackberry Crisp
Leftovers store in the fridge for 3-4 days. To reheat, use either a microwave or conventional oven. To reheat in the oven, remove the crisp from the fridge and allow it to come to room temperature while you are preheating the oven to 350 degrees F. Bake the crisp for about 10-15 minutes or until warmed through.
Check out other Dessert Recipes. Some of my favorites are:
- Raspberry Fool (Raspberries and Cream)
- Apricot Kuchen, German Apricot Cake
- Blueberry Dumplings
- Berry Crumb Cake
- Easy Southern Blackberry Cobbler
Nectarine Blackberry Crisp
- 4-5 medium nectarines pitted and sliced
- 1 1/2 cup blackberries
- 1/3 cup sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla
Crisp Oat Topping
- 1/3 cup flour
- 1/2 cup old fashioned oats
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted cold butter cut into small cubes
- 1/4 cup sliced almonds
- Preheat oven to 375˚F. Combine nectarine slices, blackberries, sugar, cornstarch, and vanilla in a medium mixing bowl; toss well and set aside.
- Spread fruit mixture across a 2-quart baking dish, and sprinkle with the topping and almond. Bake for 45-50 minutes, until the fruit is bubbling and the topping is golden brown.
- Serve the nectarine blackberry crisp warm with vanilla ice cream.