These individual servings of Blueberry Nectarine Crisp can be topped with cream at breakfast or ice cream for dessert!
Guys, I had such a bad day yesterday. I’m sure there was some good sprinkled in there, but it’s hard to remember it because there were so. many. tantrums. What the heck is going on? Aren’t four-year-olds supposed to resemble human beings? Mine seems to be just as explosive and irrational as he was a year or two ago. Today I endured three HUGE crying fits (with some aftershocks in between) about the following:
- I told him he and I would share a shake at In N Out instead of each getting our own.
- I wouldn’t buy an overpriced, junky toy at the zoo.
- I told him to go ask his dad or brother to velcro the back of his Captain America costume because I had raw meat on my hands.
By the end of the day, I was so mentally exhausted that I could hardly summon the strength to cook and eat and write, which is how I typically spend my evenings. On nights like these, there’s nothing better than being able to whip up a quick and easy dessert. I love drowning my sorrows in a warm bowl of blueberry nectarine crisp. You should try it the next time you’re having a bad day. You’ll totally feel better.
Speaking of fruit, are you as excited as I am about being able to buy berries, peaches, plums, and nectarines right now? Blueberries and peaches are my favorite fruits, but they are so seasonal. When I walk through the produce department and get that first distinctive sniff of peaches, I instantly become the crazy lady squeezing and smelling every piece of fruit until I find the good ones. You can not beat a soft, ripe, juicy nectarine or peach.
I could have made this crisp recipe in a large pan, but I already have a really good cobbler recipe for that. This recipe is for making as many crisps as you need (for yourself or to share). If you do want to make a big pan, I would change the serving option below to 12, and that will give you good measurements for a 9 x 13″ baking dish. You could also dig into this blueberry crisp recipe for breakfast since it has fruit and oatmeal. That’s better for you than a coffee cake or donut, right? I hope you enjoy it whatever time of day it is!Print
- 1 ripe nectarine diced into 1/2” pieces
- 1/2 cup blueberries
- 1/2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons quick oats
- 1 tablespoon all purpose flour (gluten-free flour OK)
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F. Spray two 3 1/2″ ramekins with baking spray.
- Stir all filling ingredients together in a small bowl. Divide filling between the dishes.
- In the same bowl, add topping ingredients. Squeeze butter into oat mixture with your fingers until it is well blended and crumbly. Sprinkle the crisp topping over the fruit in each bowl, pressing it down to hold it in place.
- Place ramekins on a baking sheet lined with foil. (This is important because there will definitely be some bubbling over!) Bake in preheated oven for 30 minutes or until topping is brown and filling is bubbly.
- Allow to cool slightly before serving alone, with cream, or with ice cream!
- Prep Time: 15
- Cook Time: 30
Speaking of blueberries, try these recipes on for size!