The contrast of cool vanilla ice cream with warm, gooey fruit is what makes this recipe so intriguing. I’ve attempted this dish three times: Once with nectarines, once with peaches, and this time with apricots since it was the only stone fruit variety available at the store this week.
It turns out that of the three varieties, I prefer apricots the least (though that didn't stop me from eating this). If you can find them, choose nectarines or peaches. The nutty aroma of amaretto will fill your kitchen as this bakes, and after suffering through the 45 minute wait, a sugary-sweet, bubbly masterpiece awaits. Yum!
Nectarine and Blueberry Crisp
Recipe adapted from Giada De Laurentiis
Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
Filling:
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur (recommended: Disarrono)
Vanilla ice cream
To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
To make the filling: Preheat the oven to 350 degrees F. Butter an 8 by 8 by 2-inch baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Serve alongside a scoop of vanilla ice cream.
