Blackberry Nectarine Crisp

Prep Time: 20 Minutes Cooking Time: 1 Hour 15 Minutes Servings: 6

Bursting with flavor and color.



  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup firmly packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter


  • 4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
  • 1 heaping cup whole blackberries(about 6 ounces)
  •  Vanilla ice cream for serving


Preparation Instructions


  • Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
  • In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.