Nectarine-Boysenberry Vanilla-Pecan Crisp
Dan Goldberg
Notes: This crisp tastes best warm, but you can also serve it at room temperature. Prep and cook time: about 1 hour.
How to Make It
Step 1
1
Preheat oven to 350°.
Step 2
2
Rinse the nectarines and berries. Cut nectarines off their pits into 1/2-inch-thick wedges and drop into a large bowl. Add the berries, granulated sugar, and lemon juice and mix gently just until combined.
Step 3
3
In another bowl, stir the brown sugar, flour, rolled oats, vanilla, cinnamon, nutmeg, and salt until well combined. Add the butter and cut it in with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal. Stir in the pecans.
Step 4
4
Spread fruit mixture level in a shallow 2- to 2 1/2-quart baking dish. Sprinkle oat-pecan mixture over the top.
Step 5
5
Bake until juices at the edges of the baking dish are bubbling and the top is crisp and golden, 40 to 45 minutes.
Ingredients
1 1/2 pounds firm-ripe nectarines
2 cups boysenberries or blackberries
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
3/4 cup firmly packed brown sugar
2/3 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (4 oz.) cold butter, cut into 1/2-inch pieces
3/4 cup pecans, chopped
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