Blueberry and Nectarine Summer Crisp

What’s better than an end of summer crisp using up any fruit that could have potentially gone bad in the back of the fridge? Really nothing and honestly a win on both fronts. A rich crumble of oats, brown sugar and cozy spices top a hearty mixture of my favorite summer fruits. This Blueberry and Nectarine Summer Crisp is the perfect way to get that last taste of seasonal goodness.

Prep Work for Blueberry and Nectarine Summer Crisp

• While the nectarines in my photo below are skinless, it is absolutely ok to leave them on. I find really no difference in taste or texture, either way.
• A little tip you might love for buttering your skillet is to use the leftover butter from its wrapper. I simply flip the wrapper and rub it all over the skillet well. Such a nifty trick!

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients Needed for Blueberry and Nectarine Summer Crisp

• 4 cups nectarines (5-6 smaller nectarines, sliced)
• 2 cups blueberries
• 1/4 cup all purpose flour
• 1/4 cup maple syrup
• the zest and juice of half a lemon
• Flaky sea salt (for finish)

For the Crumble

• 1 cup whole rolled oats
• 2/3 cup brown sugar (packed)
• 1/3 cup all purpose flour
• 1/2 cp butter (softened)
• 1 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

How to make a Blueberry and Nectarine Summer Crisp

1. Preheat your oven to 350F.
2. Wash and prep all your fruit.
3. In one mixing bowl add all dry ingredients for the crumble and stir thoroughly.
4. Add in softened butter and with a fork or masher (or your hands) combine with dry ingredients and create your crumble.
5. Using a separate mixing bowl combine your filling ingredients. Nectarines, blueberries, flour, maple syrup, lemon zest and juice. Mix until the fruit is generously coated.
6. Pour in your crisp filling into the buttered cast iron skillet. Then top with the crumble mixture.
7. Bake for 30 minutes or until fruit is bubbly and the crumble topping is golden.
8. Finish with a sprinkle of flaky sea salt and serve immediately with your favorite ice cream or whipped cream.

Notes and Modifications

While I prefer my cast iron skillet to prepare this recipe any oven safe pan will do. Should you have any leftover store in an air tight container in the refrigerator for 2-3 days. This is delicious hot and fresh out of the oven but surprisingly just as good cold but reheats well.

Try this summer crisp recipe with the Served Seasonal Salted Maple Whipped Cream.

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If you make this recipe be sure to tag me on Instagram! Just mention @servedseasonal or tag #servedseasonal. Thank you endlessly for your support!