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Nectarine blueberry crisp

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  • Topping
  • 3/4 cup flour
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 6 tablespoons cold unsalted butter
  • Fruit Filling
  • 1 ½ pounds firm, ripe nectarines
  • 1 pint blueberries
  • ¼ cup sugar
  • 2 tablespoons flour


Preheat the oven to 400 degrees

Mix the flour, sugars, salt and spices together in a medium-mixing bowl. Cut in the butter until the mixture resembles coarse meal.

Pit the nectarines and cut into 1/3 to ½ inch thick slices. Toss the nectarines in a bowl with blueberries, sugar, and flour. Pour the fruit into a 9 to 10 inch square-baking dish. Sprinkle the topping evenly over the fruit.

Bake in the preheated oven for about 25 to 30 minutes, or until the top is browned and the juices are bubbling up around the edge. Remove from the oven and cool for at least 15 minutes.

Serving Suggestion: Serve with vanilla ice cream or whipping cream.

Califonia Bountiful