Nectarine-Boysenberry Vanilla-Pecan Crisp
More From Sunset
Amount per serving
- Calories: 309
- Calories from fat: 44%
- Protein: 3.1g
- Fat: 15g
- Saturated fat: 6.2g
- Carbohydrate: 43g
- Fiber: 3.2g
- Sodium: 158mg
- Cholesterol: 25mg
- 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
- 1. Preheat oven to 350°.
- 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.
- 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.
- 4. Spread fruit mixture level in a shallow 2- to 2 1/2-quart baking dish. Sprinkle oat-pecan mixture over the top.
- 5. Bake until juices at the edges of the baking dish are bubbling and the top is crisp and golden, 40 to 45 minutes.
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