Nectarine and Blackberry Crisp

Recipe: Nectarine and Blackberry Crisp

Makes : 6 servings | Desserts Vegetarian
Don't limit yourself to nectarines and blackberries; vary the ratio of fruit to suit your bumper crop. Raspberries, peaches, pitted cherries, or apricots would be great stand-ins. Just be sure to use a total of six cups of fruit. If you'd like to make the crisp dairy-free, substitute a high quality coconut oil, such as Spectrum Organics or Tropical Traditions, for the butter.


  • 6 tablespoons rice flour
  • 4 tablespoons cornstarch (divided)
  • 1/3 cup packed brown sugar
  • 3/4 cup certified gluten-free rolled oats
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter, cut into small pieces
  • 3/4 cup sliced almonds, coarsely chopped
  • 2 cups blackberries
  • 4 cups thinly sliced nectarines (about 1 1/2 pounds)
  • 1/3 cup granulated sugar


  • Heat the oven to 400°. In a medium bowl, combine the rice flour, 2 tablespoons of the cornstarch, brown sugar, oats, salt, and cinnamon. Add the butter and rub the mixture together with your fingertips until coarse crumbs form. Stir in the almonds. Refrigerate until ready to use. (Topping can be refrigerated for two days or frozen for a month.)
  • In another bowl, toss together the blackberries, nectarines, granulated sugar, and the remaining 2 tablespoons cornstarch. Transfer to a buttered 11-by-7-inch glass baking dish (a 9-inch square dish works, too). Sprinkle the topping evenly over the berries. Bake until the topping is crisp and brown and the fruit is bubbling, about 45 to 50 minutes. If the topping is getting too brown, reduce the heat to 375°. Cool slightly before serving.

Trackbacks for this post

Leave a Comment