Blackberry nectarine crisp with a buttery crumble topping of flour, brown sugar, cinnamon, and melted butter. Baked at 350 degrees F until golden and bubbling.
I made this crisp the first week nectarines appeared at the market and the blackberries were still in season, that brief window when both fruits are ripe at the same time. Two cups each of blackberries and sliced nectarines tossed with lemon juice. Topped with a crumble of flour, brown sugar, granulated sugar, melted butter, salt, and cinnamon. Baked at 350 degrees F (175 degrees C) for 45 minutes until the topping was golden and the fruit was bubbling.
The blackberries collapse during baking and stain everything purple. The nectarines soften but hold their shape, and their sweetness balances the tartness of the berries. The crumble on top is crunchy and buttery, and the cinnamon is warm without being obvious. Eaten warm, preferably with vanilla ice cream melting into the fruit. These don’t last long here.
Tips for Making Blackberry Nectarine Crisp
Toss the fruit with lemon juice
One tablespoon of lemon juice over the combined berries and nectarines. The acid brightens the flavour and prevents the nectarines from browning.
Do not add sugar to the fruit. The crumble topping and the natural sweetness of the fruit are enough.
Make the topping crumbly, not smooth
Mix the flour, sugars, butter, salt, and cinnamon until it looks like wet sand with some larger clumps. Scatter it over the fruit loosely.
A loose, uneven topping bakes crunchier than a packed one. The gaps let steam escape and the peaks brown.
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blackberry nectarine crisp
Total Time: 85 minutes
Yield: 6 servings
Description
This Blackberry Nectarine Crisp is a delightful summer dessert combining juicy blackberries and sweet nectarines under a golden, crumbly topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, brown sugar, granulated sugar, melted butter, salt, and cinnamon until crumbly.
- In a separate bowl, combine the blackberries, nectarines, and lemon juice.
- Spread the fruit mixture in a baking dish and sprinkle the topping evenly over the fruit.
- Bake for 45 minutes or until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving.
Notes
For a twist, try adding a handful of chopped nuts to the topping for extra crunch. This crisp can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results. If fresh blackberries are unavailable, frozen ones can be used; just thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
- Cholesterol: 80
Frequently Asked Questions
Can I use peaches instead of nectarines?
Yes. Peel the peaches first, as their skins can be tough after baking. Nectarines do not need peeling.
Can I use frozen blackberries?
Yes. Thaw and drain them first so the crisp does not get watery. Frozen blackberries are softer and release more juice than fresh.
How do I store leftovers?
Cover and refrigerate for up to three days. Reheat in the oven at 350 degrees F (175 degrees C) for ten minutes. The topping will re-crisp slightly.