Wednesday, August 17, 2011

Nectarine and Blueberry Crisp

Hello Everyone,

I feel so blessed to have such caring family members. The other day, my aunt and  uncle dropped off two boxes of fresh, locally grown peaches and nectarines! Peaches and nectarines are in season in British Columbia. They are sold in Farmers Markets, along the side of the highway, and grocery stores.

  There was so much fruit, we did not know what to do! My mom and I decided to make a Crisp with the nectarines, and to preserve (can) the peaches. We made the Crisp tonight, and I thought I would share the recipe with all of my wonderful followers! 

Nectarine (or Peach) and Blueberry Crisp 
Recipe adapted from the Rose Reisman Light Cooking Cookbook

Preheat ove to 350 degrees F 


1/2 cup sugar
3 tbsp flour
2 tsp lemon juice 
1 tsp grated lemon rind
1 tsp cinnamon 
3 cups peeled ripe peaches OR nectarines
2 cups blueberries 

1/2 cup rolled oats
1/3 cups all purpose flour 
3 tbsp brown sugar 
1/2 tsp cinnamon 
3 tbsp butter 

In a large bowl, combine sugar, flour, lemon juice, rind and cinnamon; stir in nectarines (or peaches) and blueberries until well mixed. Spread into a 9 inch cake pan. 

Topping: In a small bowl, combine rolled oats, flour sugar and cinnamon; cut in butter until crumbly. Sprinkle over fuit. Bake for 30 - 35 minutes or until the topping is brown and the fruit is tender. Serve warm.

This simple dessert is great to serve alone, with ice cream, or with honey yogurt (mix plain yogurt with honey until it reaches desired sweetness). 

I hope you guys enjoy this recipe. Be sure to stay tuned on Friday for the Altered Composition Notebook Blog Hop! 

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