This may sound like an odd combination, but this fruit crisp recipe from the July '04 Bon Appetit has been a winner with everyone I've served it to. There's never enough "crisp" for me, so I always make 1.5 times the amount in the recipe.
Blueberry-Nectarine Crisp
Topping
1.5 cups all purpose flour
3/4 cup packed light brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into half-inch chunks
Filling
2 lbs large nectarinesm halved, pitted, and each half cut into four wedges
4 cups fresh blueberries
1 cup ruby Port, divided (1/4 C and 3/4 C)
2 tablespoons cornstarch (or another starch like arrowroot)
1 teaspoon vanilla extract
1/2 cup sugar
For topping: combine flour and sugar and whisk to blend. Add butter and rug in with fingertips until small moist clumps form. (I just throw it all in a food processor and pulse until blended, then I squeeze handfuls of the mix to form the clumps.)
For filling: Prehead oven to 375 F. Butter a 13x9x2 glass baking dish. Mix nectarines and blueberries in a large bowl and set aside. Stir 1/4 C of port with cornstarch and vanilla. Combine remaining port with sugar in heavy medium sauce pan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Continue to boil for three minutes, whisking occasionally. Whisk in port-cornstarch mixture. Stir until thick and clear, about 30 seconds. Gently stir the port mixture into the fruit.
Transfer filling into baking dish. Sprinkle topping evenly over the top. Bake crisp until necatrines are tender, filling bubbles, and topping is crisp and brown -- about 40 minutes. Cool 15 minutes and serve warm.
Top with vanilla ice cream.
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