Anything with a crisp topping makes me a happy, happy girl. Crisps are homey and rustic and they make the most of whatever fruit is in season. When nectarines and blueberries are at the farmers’ market at the same time, this combo is totally amazing. Crisps also work beautifully as individual portions or as one nice big one. I like to serve mine with lots of whipped cream or vanilla ice cream . . . mmmmm.

　　

Ingredients

serves: 6 to 8

　　

for the filling

2 pints blueberries, picked through for stems and crushed berries

　　5 nectarines, peeled, pitted, and cut into 1-inch chunks

　　1/2 cup granulated sugar

　　Grated zest of 1 lemon

　　1/4 cup cornstarch

　　

for the topping

1 1/4 cups whole wheat flour

　　1/2 cup rolled oats

　　1 cup packed light or dark brown sugar

　　1/2 teaspoon cinnamon

　　Pinch of kosher salt

　　12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into pea-size pieces

　　1 teaspoon vanilla extract

　　

FOR THE FILLING

Step 1

Preheat oven to 350°F.

　　

Step 2

In a large mixing bowl, combine the blueberries, nectarines, sugar, lemon zest, and cornstarch.

　　

Step 3

Place the fruit mixture in a wide, shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins.

　　

FOR THE TOPPING

Step 4

In a food processor, combine the flour, oats, brown sugar, cinnamon, and salt and pulse.

　　

Step 5

Add the butter and vanilla and pulse, pulse, pulse until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.

　　

Step 6

Bake for 25 to 30 minutes, or until the filling is hot and bubbly and the topping is crispy and nicely browned. Serve warm with whipped cream or ice cream.

　　

ANNE ALTERNATE

Step 7

Apples, peaches, pears, plums, berries—you can substitute pretty much any fruit or combination of fruit that you like here. Have fun!

　　Cook Like a Rock Star