Blueberry Nectarine Crisp

This little beauty makes a great dessert or even a sweet addition to breakfast or brunch. The California nectarines that I've purchased are fantastically sweet this year, and they pair perfectly with the tartness of blueberries.

I made it this morning as a sweet "dessert" for our brunch French toast. The smell of this dish baking in the oven was almost too much to handle.

To make this yourself, begin with a bowl of diced nectarines and drained blueberries, patted dry. Add honey, brown sugar, corn starch & cinnamon, and mix until the corn starch is combined.  The corn starch will just give the berry and nectarine a nice thick sauce rather than becoming watery when it bakes.

Set the fruit aside and let it "marinate".  The longer it sits around, the sweeter it'll get.

I mean...don't leave it sitting on your counter for a week or anything...but 30 minutes is good.

p1012621resize1In a separate bowl, combine rolled oats, brown sugar, chopped pecans or almonds, cinnamon, nutmeg, and Earth Balance or margarine.  This is a yummy way to get your hands dirty.

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Place the fruit into individual ramekins or a small baking dish.  Make sure to include that lovely juice hanging out at the bottom of the bowl!

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Then top with the rolled oats mixture.  Press it down enough so it's not going to fall off the edges when you transfer it to the oven.

p1012629resizeBake in a 350 degree oven for 20 minutes, or until the topping is lightly brown and the blueberry/nectarine mixture is bubbling.

p1012631resizeWow. Yum.

p1012632resizeI'm pretty sure this is going to change my life.

p1012636resize-copyEnjoy!

Blueberry Nectarine Crisp--Full Recipe


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