Monday, August 15, 2011

Nectarine and Blueberry Crisp with Amaretti Cookie Topping

At the farmer's market this weekend, I got a TON of fresh nectarines and blueberries. I already had in mind that I wanted to make this crisp, but I was excited to find perfect fruit. Because this is a Giada recipe, it's super easy and cheats a little. I didn't have amaretto so I subbed a couple drops of almond extract. Look for the amaretti cookies with Italian specialty foods (or in the cookie aisle, whichever). I think the brand we got was Stella D'Oro. Absolutely wonderful. It was SO GOOD. It even reheats well for lunches! I love it. It was a perfect way to enjoy some of the great, locally grown fruit.


Nectarine and Blueberry Crisp with Amaretti Cookie Topping
Food Network: Giada de Laurentiis

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
3/4 cup sliced almonds
1/2 cup unsalted butter -- (1 stick) cut into 1/2-inch pieces

2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines -- pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese

1. 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.

2. To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.

3. 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. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

Servings: 8

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