I made this crisp for shabbat this week and it turned out really well. We have a lot of nectarines and blackberries seem intent on taking over the world as we know it, so I thought this was good use of both. 🙂 And tapioca granules are the thickener in this. You don’t usually see that often, but it works very well, especially when blackberries are present, because they soak up the juice and actually look sort of like blackberry sections while thickening the filling.
So, anyway. Here’s the recipe:
Nectarine Blackberry Crisp
8 small nectarines, pitted and cut into ¼ inch wedges
2 cups blackberries, washed carefully
½ cup sugar, or to taste
1 Tbsp. plus 1 tsp. tapioca
1 Tbsp. lemon juice
Heat oven to 350*F. Mix together all the filling ingredients in a bowl. Transfer to 1 ½ quart shallow baking dish.
½ cup flour
½ cup almond flour/meal
¼ cup white sugar
¼ cup brown sugar
1 tsp. salt
¼- ½ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
Cut in 1 cube butter. (I usually just work it in with my hands until it’s crumbly.)
Add ¾ cup old-fashioned rolled oats.
Crumble on top of the filling. Bake for 30-45 min. or until golden-brown on top.
Please comment and tell me what you think! 🙂