Ingredients for Blueberry Nectarine Crisp
- 1/2 cup all-purpose flour (for topping)
- Light Brown Sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes (for topping)
- 4 medium nectarines, sliced
- Fresh Blueberries
- Ruby Port
- 1 tablespoon arrowroot powder
- Vanilla Extract
- 1/2 cup granulated sugar (for filling) + 1/2 cup granulated sugar (for topping)
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How to Make Blueberry Nectarine Crisp
- Preheat oven to 350°F (175°C). Butter a 13x9 inch baking dish.
- **Make the topping:** In a medium bowl, combine 1/2 cup granulated sugar and 1/2 cup all-purpose flour. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- **Prepare the filling:** In a large bowl, combine 4 sliced nectarines and 2 cups fresh blueberries.
- In a small bowl, whisk together 1 teaspoon vanilla extract, 1 tablespoon arrowroot powder, and 1/4 cup port wine. Set aside.
- In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup port wine. Bring to a boil over medium heat, whisking constantly. Boil for 3 minutes.
- Reduce heat to low and whisk in 1 tablespoon cornstarch until the sauce thickens slightly.
- Remove from heat and pour the thickened sauce over the nectarine and blueberry mixture. Gently stir to combine.
- Pour the fruit filling into the prepared baking dish.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and bubbly and the filling is bubbling.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
203g
Fat
36g
Carbs
25g
