You wouldn’t know it by looking through my recipe index, but crisps hold a special place in my heart. They’re pretty much the first thing I taught myself to bake (this is going back to when I was still a kid). I’d go out to our yard, pick the apples from our tree, and head to the kitchen to bake up what became my “famous” apple crisp… I guess that’s about when I caught the baking bug.
I love the cozy, homey feel of a crisp. And it doesn’t hurt that they’re super easy to throw together either. This time, I took advantage of summer’s bounty, combining sweet blueberries with bursts of tangy nectarines, all topped off with my (still) “famous” oatmeal crumb.
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Blueberry Nectarine Crisp
Recipe Type: dessert
Makes: 6 – 8 servings
- 1 1/2 cups Rolled Oats
- 1/2 cup Whole Wheat Flour
- 1/2 cup lightly packed Brown Sugar*
- 1/2 tsp Ground Cinnamon
- 1/2 cup Vegan Butter (I used Earth Balance)
- 4 cups Fresh Blueberries
- 6 Nectarines, pitted and cut into 1-inch chunks
- 1/2 cup Granulated Sugar
- 3 tbsp Cornstarch
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
Preheat oven to 375°F. Grease an 9 x 13 inch baking dish. Set aside.
make the topping:
Whisk together the rolled oats, flour, sugar, and cinnamon. Cut in the vegan butter with a fork until the mixture resembles coarse crumbs. Set aside.
make the filling:
Whisk together the sugar, cornstarch, cinnamon, and nutmeg. Set aside.
Combine the blueberries and nectarines in a large bowl. Stir in the sugar mixture, then spread into the prepared baking dish.
Sprinkle the topping evenly over the filling.
Bake for 35 – 40 minutes until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven, place on a wire rack and allow to cool for 10 – 15 minutes before serving.
Can be served warm or cold.
Cover leftovers and store in the refrigerator for up to 5 days.
*Can use your choice of light or dark brown sugar. I used light.
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