NECTARINE AND BLUEBERRY CRISP
A comforting, warm, juicy, light, bubbly, baked summer dessert with a crispy crunchy topping.
Ingredients
For The Topping:
- 1 tbsp wheat flour
- ⅓ cup oats
- 1 tbsp cold butter, cut into small pieces
- ¼ cup chopped walnuts
- 2 tbsp brown sugar
For the Fruit Layer:
- 2 cups chopped nectarine (about 3 whole ones)
- ½ cup blueberries
- 1 tbsp wheat flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon powder
- 2 tbsp water
- extra butter for greasing
For Serving:
- some vanilla ice cream or whipped fresh cream
Instructions
Preparation of the Topping:
- First, preheat the oven to 180°C.
- Mix flour, oats and sugar in a mixing bowl.
- Add the cold chopped butter. Rub it into the mixture using your fingertips.
- Add chopped walnuts and mix.
Preparation of the Fruit Layer:
- Grease 4 ramekin bowls or any heatproof bowls with butter.
- Mix chopped nectarine and blueberries in a bowl.
- Sprinkle sugar, flour and cinnamon powder over the fruit. Mix it gently.
- Add water and mix.
- Divide the mixture between the 4 ramekins.
- Sprinkle the topping over each fruit layer.
- Bake the crisp for 30 minutes. The fruit will be all bubbly and the topping should become golden brown.
- Take the dessert out of the oven and serve warm topped with ice cream or whipped cream.
Notes
- Can bake in a baking tray which is 8" X 8".
- Use any fresh fruit of your choice.
- Can use frozen fruit. Let it thaw a bit before baking.
- For gluten free version replace the flour with oat flour.
- For a vegan friendly dessert, omit butter and use coconut oil, oil or a vegan friendly butter. Serve with a vegan friendly ice cream or whipped coconut.