Blueberry Nectarine Crisp

 A favorite recipe from former LG Health CEO Jan Bergen

My favorite desserts are made with fresh, seasonal fruits, and this Blueberry Nectarine Crisp is perfect for summer.

This dessert is delicious as is, but feel free to top with ice cream or whipped cream if you want to be decadent. Enjoy!

Preparation time: 30 minutes
Baking time: 25 to 30 minutes
Total time: About 1 hour

INGREDIENTS

Filling

• 2 pints blueberries (rinsed and picked through for stems and crushed berries)
• 5 ripe nectarines, peeled, pitted and cut into 1-inch cubes
• ½ cup granulated sugar
• Grated zest of 1 lemon
• ¼ cup cornstarch

Topping

• 1¼ cups whole-wheat flour
• ½ cup rolled oats
• 1 cup packed light or dark brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter, cold (cut into pea-sized pieces)
• 1 teaspoon vanilla extract

INSTRUCTIONS

For Filling

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine fruit, sugar, lemon zest and cornstarch.
3. Place fruit mixture in wide, shallow baking dish, or ½ cup ramekins, leaving ½ to 1 inch space for topping.

For Topping

1. In food processor, combine flour, oats, brown sugar, cinnamon and salt, and pulse.
2. Add the butter and vanilla, and pulse until mixture looks dry and crumbly. Add 1 tablespoon water and pulse again, until mixture comes together but is still crumbly.
3. Sprinkle topping over fruit mixture.
4. Place baking dish or ramekins on a baking sheet to catch any juices that may bake over. Bake for 25 to 30 minutes or until topping is crispy and nicely browned and juices from the fruit begin to bubble. Serve warm or at room temperature.

Makes 12 servings. Recipe can be cut in half if fewer servings are needed.

Nutritional Information
Per ½ cup serving: 318.5 calories; 10.2g total fat (6.0 g saturated, 0.5g polyunsaturated, 2.9g monounsaturated); 91.5mg sodium; 25.9mg cholesterol; 62.3g carbohydrate; 5.1g fiber; 35.5g sugars; 4.0g protein; 223.6mg potassium.