Sunday, August 8, 2010

Blueberry-nectarine crisp



I don't really make many fruit desserts - the leftovers don't usually store that well, so I tend not to make them unless I'm serving a crowd. Andrew and I are generally happy to enjoy our fruit plain and unadorned. However, with all the gorgeous fruit that is available now, I thought it would be a shame not to post at least one summer fruit dessert recipe.

There was no issue with storing leftovers here - this recipe is for single-serving crisps. They're easy to throw together, so you can make just the right amount anytime you want them. In our case, it was for a mid-morning snack, although I'm still labeling this as a dessert. We just happen to like having dessert right after breakfast...

I made this crisp with some ripe, sweet nectarines and blueberries, and topped it with a granola-like oat mixture. We ate this plain, but it would be even better with some vanilla ice cream on the side.

Note that this recipe is infinitely adaptable - you can change up the types of fruit, adjust the amount of sugar, add spices, change the amount of topping...it'll still come out good. And you can make one large crisp instead of several small ones if you want. A couple variations came to mind as I was writing this: a squeeze of lemon would be nice in the filling, or maybe even a bit of booze.
 



Blueberry-nectarine crisp
Serves 1

1 nectarine, chopped into small pieces
1/4 cup blueberries
1/2 tbs cornstarch
1 1/2 tbs brown sugar, divided
2 tbs quick cooking rolled oats
1 tbs whole wheat flour, or all-purpose flour
Pinch of cinnamon, optional
1 tbs butter, melted
Special equipment: 6-ounce ramekin

Preheat oven to 375 deg F. In a small bowl, stir together fruit, cornstarch, and 1/2 tbs brown sugar until well mixed. Taste, and add more sugar if necessary (might be needed if your fruit is on the tart side). In another bowl, mix together remaining 1 tbs brown sugar, oats, flour, and cinnamon. Adjust the sugar and cinnamon to your taste. Add butter and mix until crumbly.

Put fruit mixture in a 6-ounce ramekin, and top with oat mixture. Bake in preheated oven for 15-20 minutes, or until topping is browned. Let cool for 5-10 minutes before serving.

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