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Nectarine Blackberry Crisp


Fruit layer:
5 nectarines, about 2 ½ lbs, sliced and pitted
1 pint blackberries
2 teaspoons orange zest
3 tablespoons sugar
4 teaspoons Clabber Girl corn starch
Crisp layer:
1 1/2 cups rolled quick oats
1 1/2 cups gluten free flour, such as rice, buckwheat or a gluten free blend*
2/3 cup granulated sugar
1/2 teaspoon salt
10 tablespoons butter, cold and cut into bits


Preheat the oven to 350 degrees.

Toss the fruit in a bowl with the orange zest. Mix together the sugar and corn starch, stir into the fruit. Spread the fruit evenly in a 9 x 13 baking dish.

Stir the rolled oats, flour, sugar and salt in a medium size bowl. Cut in 8 tablespoons (1 stick) of the butter using a pastry cutter or your fingertips. Toss the crumb mixture evenly over the fruit and dot with the remaining 2 tablespoons butter. Bake for about 45 minutes, until the topping is evenly browned and the fruit is bubbling towards the center of the pan. Serve warm.

Makes about 12 servings

*Be sure to use a gluten free flour blend, not a baking mix. A gluten free flour blend will not contain leavening, as no leavening is needed for this recipe.


-gluten free optional-
There is some concern over whether oats are truly gluten free. If they are not good for your diet, try substituting rolled quinoa (quinoa is lighter in texture, so use 2 cups rolled quinoa). This recipe works equally well using 1 1/2 cups of just about any flour, such as all purpose white, spelt or whole wheat pastry. It is very foolproof and a great way to showcase summer fruits.