Go Back
–+ servings
Nectarine and blackberry are baked together with crunchy oat topping

Nectarine Blackberry Crisp

Print Recipe
Nectarine blackberry crisp is a wonderful summer fruit crisp. This comforting summer dessert is topped with crunchy and buttery oat topping. Serve warm with vanilla ice cream!
Course Dessert
Cuisine American, Western
Keyword blackberry, blackberry crisp, nectarine, nectarine blackberry crisp, nectarine crisp, oat topping, summer, summer berry, summer fruit
Prep Time 10 minutes
Bake time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 379
Author Holly Ford

Equipment

Ingredients

Fruit Filling

  • 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

Instructions

  • Preheat oven to 375˚F. Combine nectarine slices, blackberries, sugar, cornstarch, and vanilla in a medium mixing bowl; toss well and set aside.
  • To make the crisp oat topping, mix together flour, oats, sugars, cinnamon, and salt in a large mixing bowl. Add the butter pieces. Using two pastry scrapers or a dough blender or your hands, work butter 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 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.

Nutrition

Calories: 379kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 303mg | Fiber: 5g | Sugar: 38g | Vitamin A: 742IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg