Nectarine And Blueberry Crisp With Amaretti Cookie Topping
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 cup
Granulated Sugar3 cup
Almond (sliced)2 tbsps
Sugar230 g
Blueberry3 tbsps
Amaretto Liqueur1 cup
Mascarpone CheeseDirections:
1
Spoon the warm crisp into bowls
2
Top each with a dollop of mascarpone cheese and serve
3
To make the topping: Stir the flour and sugars in a medium bowl to blend
4
Add the cookies and almonds and mix well
5
Add the butter and rub in until moist clumps form
6
To make the filling: Preheat the oven to 350 degrees F
7
Butter a 13 by 9 by 2-inch glass baking dish
8
Stir the sugar and flour in a large bowl
9
Add the nectarines and blueberries, and toss to combine
10
Stir in the liqueur
11
Spoon the fruit mixture into the prepared dish
12
Sprinkle the cookie topping over
13
Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes
14
Cool at least 10 minutes