Warm Buttery Blueberry Nectarine Crisp
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.
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.