9/04/2009
Blackberry & Nectarine Crisp
Topping:
1 1/4 cups old-fashioned oats
1 cup plus 2 T firmly packed brown sugar
3/4 cup all purpose flour
1 T grated lemon peel
3/4 cup unsalted butter
Fruit:
3 lbs nectarines, halved, pitted, cut into 1/2" wide wedges
6 cups fresh blackberries
1 1/2 cups sugar
2 T instant tapioca
Vanilla ice cream
>how to make<
For Topping:
*Combine first 4 ingredients in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
(Topping can be prepared 1 day ahead. Cover and refrigerate.)
For Fruit:
*Preheat oven to 375 degrees.
*Toss nectarines, berries, sugar and tapioca in large bowl.
*Let stand 15 minutes.
*Transfer fruit mixture to 9x13" baking dish.
*Sprinkle topping over.
*Bake until topping browns and fruit bubbles about 50 minutes.
*Cool and spoon crisp into bowls.
*Top with ice cream.
-serves 12-
Topping:
1 1/4 cups old-fashioned oats
1 cup plus 2 T firmly packed brown sugar
3/4 cup all purpose flour
1 T grated lemon peel
3/4 cup unsalted butter
Fruit:
3 lbs nectarines, halved, pitted, cut into 1/2" wide wedges
6 cups fresh blackberries
1 1/2 cups sugar
2 T instant tapioca
Vanilla ice cream
>how to make<
For Topping:
*Combine first 4 ingredients in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
(Topping can be prepared 1 day ahead. Cover and refrigerate.)
For Fruit:
*Preheat oven to 375 degrees.
*Toss nectarines, berries, sugar and tapioca in large bowl.
*Let stand 15 minutes.
*Transfer fruit mixture to 9x13" baking dish.
*Sprinkle topping over.
*Bake until topping browns and fruit bubbles about 50 minutes.
*Cool and spoon crisp into bowls.
*Top with ice cream.
-serves 12-
Labels: blackberry recipe, crisp recipe, nectarine recipe, summer fruit recipe, tapioca cooking
