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ForkAndTheCork

Nectarine Blackberry Crisp

By

Anthony's Homeport recipe from 2002

Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 5-6 Nectarines
  • 1 1/8 cup sugar
  • 1 teaspoon baking powder
  • 1 Cup flour
  • 4 oz. melted butter
  • 3 half-pints blackberries
  • 1/4 Cup plus 1 1/2 teaspoon flour
  • 1 Cup sugar
  • 1 egg

Details

Preparation

Step 1

Remove pits, and dice nectarines into 1/2 to 3/4 inch pieces. Toss in bowl with 1 1/8 Cup cugar and 1/4 Cup plus 1 1/2 teaspoon flour. Add in blackberries and set aside. Place into a large baking dish. (Any in season berries can be substituted-- blueberries, rasberries, or marionberries)

To make topping, mix 1 cup flour, 1 cup sugar, and 1 tsp. baking powder. Beat egg and add to mixture. Form into small crumbs. Pour over fruit filling. Drizzle melted butter over top and bake at 350 degrees for 50 minutes to 1 hour until crust is golden and cooked throughout. Serve warm and top with vanilla ice cream. Serves 10-12.

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