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Blueberry-Nectarine Crisp

Blueberries pair beautifully with stone fruits such as nectarines, peaches and apricots. This simple dessert goes together in minutes, with a crumble topping that's healthier than the usual butter-based streusel.

Serve warm with a scoop of frozen vanilla yogurt, or try our Blueberry Gelato for a perfect accompaniment.

6 Servings


1 ½ cups

fresh or frozen blueberries (if frozen, not thawed)


fresh nectarines or peaches, frozen peaches (if frozen, not thawed; sliced about 1/2 inch thick)

2 Tbsp

minced crystallized ginger (optional)

1 ½ Tbsp


⅓ cup

brown sugar (packed) (or 1/2 cup, depending on sweetness of berries)

⅓ cup

whole wheat pastry flour

½ cup

rolled oats

¼ cup

raw unsalted sunflower seeds

¼ cup

brown sugar, (packed)

1 tsp

ground cinnamon

2 Tbsp

pure maple syrup

2 Tbsp

vegetable oil


Position a rack in the lower third of the oven and preheat to 375 degrees F.

Place the blueberries and nectarines in a medium-size bowl. Add the cornstarch and brown sugar, and toss to coat the fruit. Transfer the mixture to an 8-inch square baking pan.

To make the topping, place the flour, oats, sunflower seeds, sugar and cinnamon in a small bowl and whisk to blend. Add the maple syrup and the oil, and stir to combine. Sprinkle the topping over the fruit in the baking pan, but don't pack it down.

Bake the crisp until the juices bubble around the edges of the pan and the topping is brown and crisp, 30 to 45 minutes. Serve warm.

Note: If you use all frozen fruit, you may need to increase the cornstarch a bit to accommodate the extra moisture that the frozen peaches will release.

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