Blackberry Nectarine Crisp Recipe (2024)

Better to melt 8 Tbs. unsalted butter adding it to a scant cup of both flour and brown sugar plus about 1/3 C. oatmeal. A pinch of salt and Vietnamese cinnamon to taste. Mash and crumble. A Ruth Reichel trick.

Really easy and quick to make. I found I needed slightly less sugar than called for. I also found it a tad runny (although I do like it on the saucier side) and will probably add just a sprinkle of cornstarch in the future.

This was yummy, but it came out pretty runny. Next time I will toss the nectarines with a bit of cornstarch.

to make the crumble extra yummy, add 1/4 teaspoon each of mace and nutmeg.

Noting some reviewers commented this is runny, I subbed about 3/4 TBSP instant tapioca for the cornstarch. Consistency outcome was just right. This is also good with raspberries subbed for blackberries. I reduced sugar in filling to 2 TBSP. Otherwise per recipe. Took 50 min to get bubbly in middle and toasty brown topping. Big hit at the dinner where it was served. Can make gluten free using GF flour and oats. But then topping won't hold crispness for leftovers if you have any.

I use peaches and blueberries for the fruit; omit the vanilla and add 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cloves to the fruit; increase the cornstarch to 2 heaping tablespoons; bake the entire hour. Very yummy.

Next time I would not use food processor as I prefer to have the crunch of oats. Also, no need to add any sugar to the fruit and I think it would be better if the topping's sweetness offset any sourness in the fruit, and vice versa.

A scant cup each of flour and sugar? Or 1/2 cup of each totaling a scant cup? Not sure as that's twice as much as the recipe calls for if its the first way.

Wonderful recipe! It was a big hit at a Labor Day BBQ. Followed some other reviewers suggestions and added 1/4 teaspoon each of nutmeg, mace and (powdered) clover to the cinnamon in the crumble. Substituted peaches for nectarines and blueberries for blackberries. Next time I make this I might prefer to have more topping; what the recipe called for yielded a delicious, but somewhat thinner layer than I would have preferred. Baked for an hour.

Mangoes are a good substitute if nectarines aren't in season. They hold their texture well when cooked. I paired them with raspberries.

to deal with the runniness, check the dish midway through baking. press the crumble topping into the fruit juices. I use brown sugar instead of white.

Wanted to note that frozen fruit works just as well! I’ve also made this with apples & blueberries and it turned out just as delish!

This has become my go-to crisp topping recipe. I just used it to top a blueberry crisp and it was amazing. The berries were freshly picked so I didn’t sweeten them at all, I just mixed them (about 5 cups) with 2 tbsp cornstarch (less would’ve been fine), tossed them into the pan, added the topping, and baked as directed. We may or may not have eaten most of it for breakfast. Thanks for a great recipe!

No need to pull out the food processor. I've mixed dry ingredients with melted butter and soft butter - both work. As well as swapping blueberries if you can't get blackberries. This is now one of now go-to recipes.

I found this delicious, but slightly too sweet. I used white nectarines that were still a little crisp, and they retained great texture after baking. For the blackberries I thawed a cup of blackberries that I picked on my dad's blackberry farm in OR and were still frozen from the summer. I thawed them in the fridge and drained off the liquid. I think this made my crumble less runny than other people's in the comments. Next time I will use less sugar and more cinnamon.

11/27/23 made with apples, seasoned fruit with nutmeg cinnamon and a little sugar. perfect.

Best crisp I’ve ever made. Couldn’t resist adding a bit of ground cardamom to the topping and the fruit. It’ll be my go-to recipe from now on. DELISH.

After making twice in two days I want to remember that the crisp part worked a little better when made in the food processor than when I did it by hand. When I had close to the 4 full cups of nectarines the vanilla was a little much but when I was short nectarines and added a bunch of blueberries it was good. The blueberries overwhelmed the raspberries though.

i make many crisps and crumbles and this was a great recipe. Followed suggestions in other notes: reduced white sugar to 2 tbsps, used scant 3/4 tbsp quick tapioca instead of corn starch, added a little nutmeg to crisp. I used firm nectarines and firm freshly picked blackberries from our farmers mkt so crisp was not too juicy. A nice sweet-tart late summer treat.

Nice simple dessert. I added 1/2 tsp. cinnamon to the crumble and half vanilla extract, half almond extract to fruit instead of all vanilla. Next time I’ll add a bit more cinnamon and extracts. I’ll also add a pinch of salt and maybe a tsp. of lemon juice to the fruit mixture, as it was a bit one note.

EXCELLENT you can add more black berries, we did and it worked. Also mixed in some peaches cuz we were short on nectarines, very forgiving recipe.

The Silver Palette advised apricots, and no rolled oats. Tapioca to thicken

This was absolutely delicious. I used blueberries instead of blackberries, doubled the blueberries (even though I like the idea of an accented nectarine tart. I’d like to try that too, as suggested) made it gluten free, and added cardamom. Next time I’d cut the sugar and add the oats last w just one pulse.

Used half blackberries and half blueberries to total a hefty 5 cups, as I have stone fruit-haters in the household. Doubled the topping (because that's the best part) and used a pastry cutter instead of the Cuisinart. Added a bit more kosher salt than called for. Made the topping in advance and kept in the fridge; pre-measured the dry ingredients for the fruit then tossed at the last minute before baking. Turned out spectacularly good -- and was incredibly easy.

I used a variety of fruits that were on hand stone fruits plus blueberries and blackberries. Flavor was delish but the fruit was over sweetened for my tastes. I added double the cornstarch based on other notes which was fine, but I would 1.5x it vs. double it next time I like my fruit to have a slightly runnier texture than the 2x cornstarch resulted in. The topping was too light for my tastes, I would 1.5 or even double amount of topping next time.

For those looking for a gluten/dairy free version. I substituted Bob Mills 1:1 gluten free flour for regular flour, maple syrup for sugar, melted coconut oil for butter (only 4tbsp) and blueberries for blackberries. I didn't use a food processor. Turned out great. I will increase oats and decrease flour next time for more of an oat crisp.

It's summer and the farmers market is ripe withlots of fruit! I used 4 cups of my favorite mixed fruits. It turned out fantastic!

So easy and quick. Make with frozen blueberries. Added icing sugar instead of sugar on fruits and decreased by 1/2. Not runny. Delicious. Ate with homemade ricotta cheese on toast.

I make this every year with Palisade Peaches when they are in season here in Colorado - SO. GOOD.

Just made this and it was delicious! Only change I made was to use 1.5 tablespoons cornstarch based on comments about it being pretty runny. I’d say I even could have done 2 tablespoons. Great recipe, I would definitely make it again.