Nectarine and Blueberry Crisp With Amaretti Topping

Submitted by Raquel Grinnell

"A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream...."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

ingredients

• Topping

• 236.59 ml all-purpose flour
• 78.78 ml light brown sugar, firmly packed
• 78.78 ml sugar
• 236.59 ml amaretti cookie, coarsely crushed
• 177.44 ml sliced almonds
• 118.29 ml unsalted butter (1 stick)

• Filling

• 29.58 ml sugar
• 29.58 ml all-purpose flour
• 1360.77 g nectarines, pitted and sliced into thick wedges
• 226.79 g blueberries
• 44.37 ml amaretto liqueur
• 118.29 ml mascarpone cheese

directions

1. To make the topping: Stir the flour and sugars in a medium bowl to blend.
2. Add the cookies and almonds and mix well.
3. Add the butter and rub in until moist clumps form.
4. To make the filling: Preheat the oven to 350 degrees F.
5. Butter a 13 by 9 by 2-inch glass baking dish.
6. Stir the sugar and flour in a large bowl.
7. Add the nectarines and blueberries, and toss to combine.
8. Stir in the liqueur.
9. Spoon the fruit mixture into the prepared dish.
10. Sprinkle the cookie topping over.
11. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
12. Cool at least 10 minutes.
13. Spoon the warm crisp into bowls.
14. Top each with a dollop of mascarpone cheese and serve.