Valleybrink Road | Recipes | Nectarine, Peach, And Blueberry Crisp | Serves 8-10 2 lbs of nectarines, pit removed, sliced into wedges (3-4 depending on size) 2 lbs of peaches, pit removed, sliced into wedges (3-4 depending on size) 3/4 cup of blueberries, rinsed and dried 1 teaspoon orange zest 1 tea.

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Nectarine, Peach, And Blueberry Crisp
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Description

Summer is here, and what better way to kick off my favorite season than with a simple and delicious stone fruit crisp. This dessert can easily be made a day before and reheated just before serving. I like to pair it with cold vanilla bean ice cream or fresh whipped cream. Eat it outside with friends and family. So good.

 

 

Get Started
Step 1

As a side note, I have also made this dessert gluten free by substituting Cup 4 Cup flour for the all purpose flour, and gluten free oats for the regular old fashioned oats. Just so you know though, the dessert usually needs to cook a bit longer when making it gluten free.

Next Step
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Step 2

Preheat the oven to 350 degrees.

Place the fruit in a large bowl and toss with the orange and lemon zest and juices, sugar, flour, cinnamon, and nutmeg.

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Step 3

Pour mixture into a 9 x 12 x 2 inch baking dish.

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Step 4

For the topping: In an electric mixer fitted with the paddle attachment, combine the flour, sugars, sea salt, oatmeal, and cold butter. Mix on low for 1-2 minutes or until the mixture is large crumbles.

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Step 5

Sprinkle evenly over the fruit, covering the fruit completely.

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Step 6

Place the baking dish on a parchment lined baking sheet and bake for 50 minutes or until the top is brown and the fruit is bubbly.

Next Step
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Step 7

Let cool slightly before serving. 

Done!
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Ingredients
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Serves 8-10

  • 2 lbs of nectarines, pit removed,  sliced into wedges (3-4 depending on size)
  • 2 lbs of peaches, pit removed, sliced into wedges (3-4 depending on size)
  • 3/4 cup of blueberries, rinsed and dried
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

For the Topping:

  • 1 1/2 cups organic all purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon sea salt
  • 1 cup old fashioned oatmeal
  • 2 sticks cold unsalted butter, diced