Blueberry crisp with nectarines – a detailed recipe cooking. 
Photo of the dish: Дэвид МэлошTime: 1 hour. 10 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 1 kg. blueberries, sort out
- 5 peeled, boneless nectarines, sliced
- 0.5 tbsp. granulated sugar
- Grated zest of one lemon
- 0.25 Art. corn starch
Topping
- 1.25 Art. whole grain flour
- 0.5 tbsp. oatmeal
- 1 tbsp. brown sugar
- 0.5 tsp ground cinnamon
- 160 gr chopped in small pieces chilled creamy oils
- 1 tsp vanilla extract
- Ice cream or whipped cream for serving
Recipes with similar ingredients: whole grain flour, cereal hercules, blueberries, nectarines, lemon peel, brown sugar, vanilla extract, cinnamon, ice cream, starch
Recipe preparation:
- Preheat the oven to 170 ° C. Combine blueberries in a large bowl, nectarines, sugar, lemon zest and corn starch. Lay out fruit mixture in a wide and shallow baking dish (volume 2-2.5 liters.) Or in 8 separate molds with a volume of 1 tbsp. Set aside.
- In a food processor, mix flour, cereal, brown sugar, cinnamon and a pinch of salt. You can add nuts to the mass. butter and vanilla in a bowl of the combine and grind long time until the mixture becomes dry and crumbly. Add 1 tbsp. l water and let the combine work until the mixture begins to mix. If it still seems dry, add another 1 tbsp. l water and again turn on the combine.
- Put the finished dough on top of the fruit mixture. Bake the pie, until the bottom layer begins to bubble and the top becomes crispy and toasted, 35-40 minutes. Serve warm with ice cream or whipped cream.
