Can I use peaches instead of nectarines in Nectarine and Blueberry Crisp?

Yes, peaches are an excellent substitute for nectarines. They have a similar sweetness and texture, making them a natural replacement. A peach and blueberry crisp will deliver a slightly different flavor profile while maintaining the same delicious results.

How do I know when Nectarine and Blueberry Crisp is fully baked?

The crisp is done when the topping turns golden brown and the fruit filling is bubbling around the edges. The center should look thick and glossy rather than watery. If the topping browns too quickly, loosely cover it with foil while the filling finishes cooking.

Can I make Nectarine and Blueberry Crisp ahead of time?

Absolutely. You can prepare the fruit filling and crumble topping separately up to 24 hours in advance and store them in the refrigerator. Assemble and bake when ready to serve. You can also bake the entire crisp ahead of time and gently reheat it before serving.

What is the best way to store leftover Nectarine and Blueberry Crisp?

Store leftovers in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven to restore some of the topping's crisp texture.

Nectarine and Blueberry Crisp: Easy Summer Treat

Name: Nectarine and Blueberry Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 medium-large nectarines, peeled, pitted, and chopped; 1 pint (about 2 cups) fresh blueberries; 1 lemon, juiced (about 2 tablespoons); 1/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 cup butter, melted and slightly cooled; 1 cup all-purpose flour; 1/2 cup rolled oats; 1/2 cup pecans, chopped; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; Vanilla ice cream, for serving (optional)

Description

Nectarine and Blueberry Crisp is a classic summer dessert featuring juicy nectarines and sweet blueberries baked into a jammy fruit filling and topped with a buttery oat-pecan crumble. Easy to prepare and packed with fresh seasonal flavor, this fruit crisp is perfect served warm with vanilla ice cream.

Ingredients

Scale

6 medium-large nectarines, peeled, pitted, and chopped
1 pint (about 2 cups) fresh blueberries
1 lemon, juiced (about 2 tablespoons)
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup butter, melted and slightly cooled
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vanilla ice cream, for serving (optional)

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Instructions

Preheat the oven to 350°F (175°C).
Score a shallow ‘X’ on the bottom of each nectarine. Blanch in boiling water for 30 seconds, then transfer to an ice bath for 1 minute. Peel, pit, and chop the nectarines.
In a large mixing bowl, combine the chopped nectarines, blueberries, lemon juice, granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, and 1/2 teaspoon kosher salt. Toss until evenly coated.
Transfer the fruit mixture to a 9-inch pie dish or similar baking dish and spread evenly.
In a separate bowl, combine the melted butter, 1 cup flour, rolled oats, pecans, 1/4 cup brown sugar, cinnamon, and 1/2 teaspoon kosher salt. Mix until crumbly.
Sprinkle the crumble topping evenly over the fruit filling.
Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and let cool for 10–15 minutes before serving.
Serve warm, optionally topped with vanilla ice cream.

Notes

Use ripe but firm nectarines for the best texture.
Frozen blueberries may be substituted without thawing.
Allow the crisp to cool slightly before serving to help the filling set.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven for a crispier topping or microwave for convenience.
Substitute peaches for nectarines if desired.
For a gluten-free version, replace all-purpose flour with a gluten-free baking blend.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 499
Sugar: 40 g
Sodium: 515 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 72 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 41 mg