Blueberry-Nectarine Crisp Recipe

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Updated March 12, 2019

When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast!

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Recipe Details

Blueberry-Nectarine Crisp Recipe

Prep 15 mins

Cook 60 mins

Total 75 mins

Serves 16 servings

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Ingredients

For the Oatmeal Streusel:
2 ½ sticks unsalted butter
3 ¼ cups all-purpose flour
1 cup rolled oats
¾ cup granulated sugar
¾ cups light brown sugar
½ teaspoons ground cinnamon
1 ½ teaspoons sea salt
Blueberry-Nectarine Crisp Filling
16 large ripe nectarines
1 pint blueberries
½ cup light brown sugar
½ cup granulated sugar
¼ cup cornstarch
¾ teaspoons sea salt
¾ teaspoons vanilla bean powder

Directions

Place rack in the center of the oven and preheat to 325 degrees.
Chop nectarines into small pieces, about 1-inch in size.
Toss all ingredients together in a large bowl until well combined. Spread mixture into a 9”x13” baking dish and evenly top with Oatmeal Streusel.
Place crisp on a parchment paper or foil-lined baking sheet to avoid any mess from bubbling over in your oven. Bake for 45-60 minutes, rotating after 25 minutes, or until crisp is golden brown and bubbly.