i had peach crisp in mind when i went to the farmers market this evening, but the nectarines were riper, so i started there. then i saw the blackberries…
wow. the size of plums! and sooo tasty.
so here we are. two large and two small nectarines and about 18-20 very large blackberries.
i chopped the nectarines pretty small and tossed them with a little sugar, salt, nutmeg (great with stone fruit and dark leafy greens. not at the same time necessarily) and about a tablespoon of corn starch. i’ll usually squeeze some lemon juice over it, too, but i didn’t have a lemon around tonight.
i didn’t want the blackberries to fall apart, so i didn’t toss them, but set half of them in a glass pie plate, poured the nectarines around, then nestled the rest around the top
for the crisp topping, i decided to use whole wheat flour and WOW. such yummy, dark flavor. a less guilt! i can’t believe i haven’t done this before.
1/2 stick butter
1/2 cup whole wheat flour
1/2 cup light brown sugar
pinch of salt
mix together and squeeze through your fingers until everything is combined and looks like sand.
sprinkle liberally over the fruit – i ended up with a some leftover, which will keep fine in the fridge for all your emergency crisp needs – and bake at 400 degrees until the fruit is bubbly and the top is golden.
sometimes this can take up to 40-45 minutes, but because i made mine in a shallow pie plate, it only took about 25 (plus, you get a higher topping-to-fruit ratio!)