Nothing says summer like Warm Buttery Blueberry Nectarine Crisp, a Fruity Summer Crumble that blends juicy nectarines and blueberries with a golden, buttery oat topping. Ready in under an hour, this easy dessert fills your kitchen with a cozy aroma, perfect for family gatherings or post-dinner treats. Whether served with ice cream or enjoyed solo, Warm Buttery Blueberry Nectarine Crisp is a seasonal delight. Let’s bake this sweet, comforting treat!
Ingredients for Warm Buttery Blueberry Nectarine Crisp
Here’s what you’ll need for Warm Buttery Blueberry Nectarine Crisp (serves 6–8):
For the Fruit Filling:
- 3 medium nectarines, pitted and chopped (approx. 3 cups/450g)
- 2 cups (300g) fresh blueberries
- 1 tsp (5ml) vanilla extract
- 1 tbsp (12g) granulated sugar
- 1 tbsp (8g) all-purpose flour
- 1 tbsp (12g) packed dark brown sugar
For the Crumble Topping:
- ½ cup (100g) packed dark brown sugar
- 1 cup (120g) all-purpose flour
- ¾ cup (60g) rolled oats
- ¼ tsp (1.5g) salt
- ½ tsp (1g) ground cinnamon
- ½ cup (115g) unsalted butter, chilled and diced
Equipment
- 2-quart baking dish
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Spatula
Ingredient Tips
- Nectarines: Choose ripe but firm yellow nectarines for sweet Fruity Summer Crumble; white nectarines work for a milder flavor.
- Blueberries: Fresh is best; frozen can be used if thawed and drained.
- Butter: Keep cold for a crispy topping; vegan butter works for dairy-free.
- Oats: Rolled oats give a hearty texture; use gluten-free if needed.
- Sugar: Dark brown sugar adds caramel depth; light brown is a fine substitute.
Directions
Let’s make this Warm Buttery Blueberry Nectarine Crisp—a delicious Fruity Summer Crumble!
Preheat and Prep Dish
I preheat the oven to 350°F (175°C) and butter a 2-quart baking dish to prevent sticking and add flavor.
Prepare Fruit Filling
In a large bowl, I toss 3 cups chopped nectarines, 2 cups blueberries, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1 tbsp flour, and 1 tbsp brown sugar until coated, creating a syrupy base for Fruity Summer Crumble.
Make Crumble Topping
In another bowl, I mix ½ cup brown sugar, 1 cup flour, ¾ cup rolled oats, ¼ tsp salt, and ½ tsp cinnamon. I cut in ½ cup chilled butter with a pastry cutter until coarse crumbs form for Warm Buttery Blueberry Nectarine Crisp.
Assemble the Crisp
I spread the fruit mixture evenly in the baking dish and sprinkle the crumble topping over it, keeping it about ½ inch thick for balance.
Bake and Cool
I bake for 35–40 minutes until the fruit bubbles and the topping is golden. I let it cool for 15–20 minutes to thicken the juices.
Serve
I serve Warm Buttery Blueberry Nectarine Crisp warm, ideally with a scoop of vanilla ice cream.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–60 minutes
- Servings: 6–8 (about ¾ cup per serving)
- Calories: ~250 kcal per serving
- Macros per Serving: 38g carbs, 2g protein, 12g fat, 3g fiber
Variations
- Peach Swap: Use peaches instead of nectarines for a similar Fruity Summer Crumble.
- Berry Mix: Swap blueberries for raspberries or blackberries for variety.
- Nutty Crunch: Add ¼ cup chopped almonds to the topping, inspired by Layla Cooks’ Raspberry Sugar Cookies.
- Gluten-Free: Use gluten-free flour and oats for dietary needs.
- Spiced Up: Add ¼ tsp nutmeg to the topping for warmth.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet treat.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a summer meal.
Storage
I store Warm Buttery Blueberry Nectarine Crisp in an airtight container in the refrigerator for up to 5 days; the topping may soften but remains delicious. For freezing, I wrap unbaked or baked crisp tightly for up to 3 months, baking from frozen with an extra 15–20 minutes. I reheat refrigerated portions in a 350°F oven for 10–15 minutes to crisp the topping, or microwave for 30 seconds for single servings.
Serving Tips
- Presentation: Serve Warm Buttery Blueberry Nectarine Crisp in rustic bowls for a cozy Fruity Summer Crumble.
- Garnish: Top with ice cream, whipped cream, or a drizzle of honey.
- Pairing: Enjoy with yogurt for breakfast or Layla Cooks’ Coconut Cooler for dessert.
- Portion Size: ¾ cup for dessert; larger for a brunch treat.
- Occasions: Perfect for summer gatherings, potlucks, or cozy nights.
FAQs
Here are answers to some common questions about Sweet Blueberry Nectarine Crumble:
Can I use frozen fruit?
Yes, thaw and drain frozen nectarines or blueberries for Sweet Blueberry Nectarine Crumble.
What nectarines are best?
Ripe but firm yellow nectarines are ideal for Fruity Summer Crumble.
Can I make it gluten-free?
Use gluten-free flour and oats for a delicious Sweet Blueberry Nectarine Crumble.
How do I get a crispy topping?
Use cold butter and don’t overmix for Sweet Blueberry Nectarine Crumble.
Can I prep it ahead?
Assemble and refrigerate unbaked crisp for 1 day, or freeze for 3 months, for Sweet Blueberry Nectarine Crumble.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Warm Buttery Blueberry Nectarine Crisp is a cozy, crowd-pleasing dessert that celebrates summer’s sweetest fruits. Quick and versatile, this Fruity Summer Crumble is perfect with a scoop of ice cream. Make Warm Buttery Blueberry Nectarine Crisp, share with loved ones, and savor the warm, buttery goodness!
Warm Buttery Blueberry Nectarine Crisp
Ingredients
For the Fruit Filling:
- 3 medium nectarines pitted and chopped (approx. 3 cups/450g)
- 2 cups 300g fresh blueberries
- 1 tsp 5ml vanilla extract
- 1 tbsp 12g granulated sugar
- 1 tbsp 8g all-purpose flour
- 1 tbsp 12g packed dark brown sugar
For the Crumble Topping:
- ½ cup 100g packed dark brown sugar
- 1 cup 120g all-purpose flour
- ¾ cup 60g rolled oats
- ¼ tsp 1.5g salt
- ½ tsp 1g ground cinnamon
- ½ cup 115g unsalted butter, chilled and diced
Instructions
Preheat and Prep Dish
- I preheat the oven to 350°F (175°C) and butter a 2-quart baking dish to prevent sticking and add flavor.
Prepare Fruit Filling
- In a large bowl, I toss 3 cups chopped nectarines, 2 cups blueberries, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1 tbsp flour, and 1 tbsp brown sugar until coated, creating a syrupy base for Fruity Summer Crumble.
Make Crumble Topping
- In another bowl, I mix ½ cup brown sugar, 1 cup flour, ¾ cup rolled oats, ¼ tsp salt, and ½ tsp cinnamon. I cut in ½ cup chilled butter with a pastry cutter until coarse crumbs form for Warm Buttery Blueberry Nectarine Crisp.
Assemble the Crisp
- I spread the fruit mixture evenly in the baking dish and sprinkle the crumble topping over it, keeping it about ½ inch thick for balance.
Bake and Cool
- I bake for 35–40 minutes until the fruit bubbles and the topping is golden. I let it cool for 15–20 minutes to thicken the juices.
Serve
- I serve Warm Buttery Blueberry Nectarine Crisp warm, ideally with a scoop of vanilla ice cream.
Notes
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