I think the difficulty in making a good crisp, cobber, or what have you lies in the variability of the fruit. Which is why I only make this stuff when the fruit is in season. Wouldn’t want to ruin my reputation after all, and I don’t have the skill to fine tune the amount of sugar and lemon juice based on tasting the fruit.

This recipe is based on http://www.epicurious.com/recipes/food/views/Plum-Berry-Crisp-239245. Gourmet magazine forever! It’s ridiculously simple and comes out great every time. Which is once, but I’m sure I’ll make it again.

Nectarine Blackberry Blueberry Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 cup rolled oats
  • ¼ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ stick unsalted butter, cut into bits and softened
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ pounds nectarines, pitted and sliced
  • 1 cup blueberries
  • 1 cup blackberries
  • ⅔ cup packed dark-brown sugar
  • 2 tablespoons flour
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  1. Preheat oven to 425 F.
  2. Combine all filling ingredients and place in baking pan, anything from a standard pie dish to a 2 quart dish.
  3. Bake for 12 minutes.
  4. Meanwhile, combine all topping ingredients except butter thoroughly.
  5. Scatter butter on top and with your fingers, pinch, massage, and otherwise persuade the mixture to turn into crumbly clumps.
  6. Turn oven down to 375 F.
  7. Scatter topping onto the fruit and bake 30 minutes, until topping is browned and fruit is bubbly.
Peaches would also be delicious.