Dessert: Blueberry Nectarine Crisp

By SharonE

This is the time to splurge and use the Plugra butter...you are welcome. I use blackberries and apples in the winter.

Ingredients

• TOPPING:
• 1 cup/130g all-purpose flour
• 1/2 cup + 1 tbs/130g unsalted butter, cubed, at room temperature
• 1 cup/95g almond flour
• 1/2 cup/100g granulated sugar
• 1/2 tsp kosher salt
• FILLING:
• 10 ripe nectarines, sliced into eighths
• 3 cups/450g fresh blueberries
• 2 tsp cornstarch
• 3 tbs granulated sugar
• 3 tbs brown sugar
• 1/4 tsp kosher salt

Preparation

Step 1

Preheat oven to 350 degrees F.

To make the topping: Combine the flours, butter, sugar and salt and blend with fingertips until homogenous. Refrigerate until needed.

To make the filling: Toss nectarines and blueberries with the cornstarch, sugar, brown sugar and salt.

Pour filling into a 9 1/2x13 1/2-inch baking dish and sprinkle with topping, allowing bits of fruit to peak through.

Bake until filling bubbles and topping is deeply browned, about 1 hour. Serve warm or at room temperature.

This keeps refrigerated for 2-3 days.