Blackberry Nectarine Crisp

Better to melt 8 Tbs. unsalted butter adding it to a scant cup of both flour and brown sugar plus about 1/3 C. oatmeal. A pinch of salt and Vietnamese cinnamon to taste. Mash and crumble. A Ruth Reichel trick.

Really easy and quick to make. I found I needed slightly less sugar than called for. I also found it a tad runny (although I do like it on the saucier side) and will probably add just a sprinkle of cornstarch in the future.

This was yummy, but it came out pretty runny. Next time I will toss the nectarines with a bit of cornstarch.

to make the crumble extra yummy, add 1/4 teaspoon each of mace and nutmeg.

Noting some reviewers commented this is runny, I subbed about 3/4 TBSP instant tapioca for the cornstarch. Consistency outcome was just right. This is also good with raspberries subbed for blackberries. I reduced sugar in filling to 2 TBSP. Otherwise per recipe. Took 50 min to get bubbly in middle and toasty brown topping. Big hit at the dinner where it was served. Can make gluten free using GF flour and oats. But then topping won't hold crispness for leftovers if you have any.

I use peaches and blueberries for the fruit; omit the vanilla and add 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cloves to the fruit; increase the cornstarch to 2 heaping tablespoons; bake the entire hour. Very yummy.

Mangoes are a good substitute if nectarines aren't in season. They hold their texture well when cooked. I paired them with raspberries.

Next time I would not use food processor as I prefer to have the crunch of oats. Also, no need to add any sugar to the fruit and I think it would be better if the topping's sweetness offset any sourness in the fruit, and vice versa.

A scant cup each of flour and sugar? Or 1/2 cup of each totaling a scant cup? Not sure as that's twice as much as the recipe calls for if its the first way.

Wonderful recipe! It was a big hit at a Labor Day BBQ. Followed some other reviewers suggestions and added 1/4 teaspoon each of nutmeg, mace and (powdered) clover to the cinnamon in the crumble. Substituted peaches for nectarines and blueberries for blackberries. Next time I make this I might prefer to have more topping; what the recipe called for yielded a delicious, but somewhat thinner layer than I would have preferred. Baked for an hour.

Wanted to note that frozen fruit works just as well! I’ve also made this with apples & blueberries and it turned out just as delish!

to deal with the runniness, check the dish midway through baking. press the crumble topping into the fruit juices. I use brown sugar instead of white.

No need to pull out the food processor. I've mixed dry ingredients with melted butter and soft butter - both work. As well as swapping blueberries if you can't get blackberries. This is now one of now go-to recipes.

This has become my go-to crisp topping recipe. I just used it to top a blueberry crisp and it was amazing. The berries were freshly picked so I didn’t sweeten them at all, I just mixed them (about 5 cups) with 2 tbsp cornstarch (less would’ve been fine), tossed them into the pan, added the topping, and baked as directed. We may or may not have eaten most of it for breakfast. Thanks for a great recipe!

So easy ... such a great way to use leftover fruit from the weekend fruit salad. I used even combination of nectarines and peaches plus blueberries (In the summer NJ FARM FRESH blueberries are a must!!). I went 1.5 times the cinnamon plus nutmeg to create a tasty crumble/crisp. Definitely going on the repeat list!!