Nectarine And Three Berry Crisp

Nectarine And Three Berry Crisp

Nectarine And Three Berry Crisp

The guys and I went to visit my second oldest son Cameron and his wife Tiffany last week. They live in Tennessee with a mountain view and it’s so darn pretty it will make your eyeballs bleed.  No, I’m not sure why your eyeballs would bleed. Don’t pressure me for logic here. I have a headache.

But…while we were there, Cam made a yummy dinner one night of a smoked brisket and some homemade refrigerator pickles (recipe coming soon, since I swiped it from him). For dessert that night, we had a Smores Pie my daughter in law made (also recipe coming soon. it was SO good!) and I also whipped up a three berry and nectarine crisp. I made one similar to this last Summer, but this one was much better, I have to say. It wasn’t as sweet, I’ve perfected my streusel since then (If I do say so myself) and I omitted the lime cream I served with that one and we had it with ice cream. So, so delicious and seasonal. This also doesn’t use as many nectarines, but instead I upped the berries.

If you don’t like nectarines, go ahead and use peaches. I prefer nectarines myself because they aren’t fuzzy, making it unnecessary to peel the fruit (thus saving time and also adding a bit of fiber to the crisp), plus they tend to be sweeter and juicier. But you do you.

You know the drill…. at least you SHOULD know it after five years of hearing me say it. Get to cooking! 😀

Nectarine And Three Berry Crisp

 

  • Streusel-
  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 1 cup oatmeal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup (2 sticks) unsalted butter, refrigerator cold and sliced thin
  • Fruit filling-
  • 3 ripe nectarines, cut into bite sized chunks
  • 1 6 ounce carton fresh blackberries
  • 1 6 ounce carton fresh raspberries
  • 1 dry pint fresh blueberries
  • 1/2 cup – 2/3 cup sugar (if the fruit is nice and sweet, go for the lower amount)
  • 1/4 cup flour
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Lightly butter a 3 quart baking dish; preferably a glass one, as metal pans can react with the fruits and leave the filling with a grayish tinge, plus metal with fruit can have an off flavor.
  2. Make your filling- In a large bowl, combine all the filling ingredients except the vanilla. Stir thoroughly but gentle so as to not mash the berries. Sprinkle the vanilla over the top and carefully stir it in. Pour the filling into the prepared pan and make the streusel
  3. In a medium bowl, combine all the dry ingredients for the streusel. Use a pastry cutter to cut the butter into the dry ingredients. Get it barely cut in, then it’s easier if you use your fingers to finish. Just grab the streusel and kind of rub it between your fingers and thumb to help combine the ingredients. You want to end up with pieces ranging from pea sized to quarter sized.
  4. Note- do NOT use warm butter. The butter has to be cold for streusel to work. Otherwise, it all melts when baked rather than ending up as nice crunchy chunks.
  5. Sprinkle the streusel over the top of the crisp. If you don’t want to use it all (but why not?), just freeze what you don’t use.
  6. Bake at 350 degrees until the top is golden brown and the fruit filling is thickened and bubbly, about 35 to 45 minutes.
  7. Serve warm, preferably with a big old scoop of vanilla ice cream on top!

Nectarine And Three Berry Crisp 1

 

 

Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping

Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping

Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping



I can see some of you (yes, even you, my dear brother) scratching your heads and saying, “Who is this blogger? I don’t remember this blog at all. Ohhhh, wait, this is that crazy woman who hasn’t blogged in weeks, isn’t it? NOW I remember”. I also then envision you running into the night, screaming in terror. Please tell me I’m wrong on that last part? But… yes, I was gone for a couple of weeks. Reasons don’t matter; it’s just time now for you to rejoice, throw confetti and be glad I’m back. Or something like that.

Did I ever mention that my husband does NOT like peaches or nectarines? He doesn’t care for stone fruits in general, actually. Why I stay with this man with these fatal flaws he has is beyond me. he also doesn’t like sushi, mushrooms, the skin on fried chicken or any sort of fat on meat. Pray for me.

But I like nectarines, so he has to deal with it; that or just not eat any of this deliciousness. I had a bag of nectarines that I needed to use in some way other than my normal sliced in a bowl with a little bit of sugar and cream. Plus, I had berries in the fridge that were getting long in the tooth. Not that that takes very long with berries, mind you. I wish there was a fool proof way to keep them fresh for longer than three days or so.

So I decided I wanted a crisp. I think my love for streusel is well known at this point considering I have about 9,452 recipes in here that use streusel. Fine, not quite that many. But I do love streusel. Add in some of my favorite fruits and I’m in heaven. With this one though, I went a bit further. The other night, I was having my usual bowl of berries and cream, but on a whim, I mixed some homemade lime curd into the cream. It was wonderful, so I decided to make it for this crisp. It adds a nice creamy yet tart finish to this. All in all, this was quite good (if I do say so myself). Buttery crispy streusel, sweet juicy fruit, all topped with a creamy topping. What else do you need? Other than ten million dollars. I can’t help you there.

You know the drill…

Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping

  • Streusel-
  • 3/4 cup oats, not instant
  • 3/4 cup dark brown sugar
  • 1/2 cup flour
  • 7 tablespoons unsalted butter, cold and sliced thin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Fruit filling-
  • 2 pounds (about 7 to 9, depending on size) ripe nectarines (could sub peaches), peeled and chopped
  • 6 ounces (one small container) fresh raspberries
  • 6 ounces (one small container) fresh blackberries
  • 1 pint fresh blueberries
  • 1/3 to 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Lime Cream Topping-
  • 1 cup heavy whipping cream
  • 1/2 store bought or homemade lime (or lemon) curd
  1. Make your topping and refrigerate it. In a small bowl, combine the cream and curd. Use a whisk and beat until soft peaks form. Cover and chill until ready to use.
  2. Preheat oven to 400; butter 6 8 ounce ramekins or a 13×9 inch baking dish (preferably glass, as metal dishes tend to discolor fruits) In a large bowl, combine all the filling ingredients. Stir well, then set aside.
  3. For the streusel, in a medium bowl, combine the oats, brown sugar, flour, cinnamon and salt. Stir well to break up any large lumps in the sugar.
  4. Using a pastry blender or your fingers (I usually start with the pastry blender, then go to my fingers to finish it up), cut in the cold butter until the mixture resembles coarse crumbs
  5. Divide the fruit mixture evenly among the buttered ramekins. Top with the streusel. If, by chance, you don’t use all the streusel, it freezes wonderfully.
  6. Bake at 400 until golden brown and bubbly, about 20 minutes. Serve at desired temp, topped with the lime cream.
Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping

Triple Berry & Nectarine Crisp With Buttery Streusel & Lime Cream Topping

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