Nectarine-Berry Crisp

Recipe Ingredients

		Topping
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	49g / 1.7oz	Unsalted butter
1/4 cup	15g / 0.5oz	Rolled oats
3/4 cup	120g / 4.2oz	Light brown sugar - (packed)
1/2 cup	73g / 2.6oz	Chopped pecans or walnuts
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Filling
1 1/2 lbs	681g / 24oz	Blackberries and loganberries
		= (any other berries will do)
1/2 lb	227g / 8oz	Thinly-sliced peeled nectarines
1/4 teaspoon	1.3ml	Ground ginger - or to taste
1/3 cup	65g / 2.3oz	Sugar - or to taste
2 teaspoons	10ml	Cornstarch

Recipe Instructions

Prepare the topping: In a food processor, pulse the flour and butter until the texture of coarse cornmeal. Remove to a bowl and toss with remaining ingredients until mixed. (This can be refrigerated for 1 week or frozen for 6 months.)

Preheat the oven to 350 degrees. Butter a 10- by 8-inch casserole dish.

Prepare fruit filling: Combine all ingredients in a bowl and mix well.

To assemble: Place the fruit filling in the buttered dish. Cover the filling with a 3/4-inch layer (or more) of the topping.

Bake until bubbling and the fruit in the middle is tender, 25 to 30 minutes. Serve warm for best flavor. Serve with ice cream, if desired.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9694) - from the TV FOOD - NETWORK

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