Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

You never have to go to a kennel again! Check out my home dog boarding profile on DogVacay.com and use my coupon code DOGSITTER10 to get $10 off your first booking.

Sunday, March 6, 2011

Blueberry-Nectarine Crisp

(This recipe was featured on a show we watched called Worst Cooks in America. I had to make it, so we went searching until we found it. Thanks to Anne Burrell for posting it! It was AWESOME! I’ve never made anything with fresh fruit before and this rocked. The topping is MAGNIFICENT and I think would be amazing as a topping for any pie. This was super easy and will impress your guests!)

1 pint blueberries
2 large ripe nectarines, pitted and cut into slices
½ lemon, zested and juiced
2 tbsp. cornstarch
¼ cup tightly packed brown sugar
2 tbsp. sugar
½ tsp. vanilla extract
Pinch of salt

1 ¼ cups all purpose flour
½ cup old fashioned oats
½ cup brown sugar
½ cup sugar
1 ¼ stick cold unsalted butter, cut into small pieces
½ cup sliced almonds
Pinch of salt
1 to 2 tbsp cold water

Preheat oven to 350.

For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice.  Add remaining ingredients and stir. Divide the filling into ramekins.

For the topping: Combine all ingredients in a food processor, except the water. Pulse until combined. Add the water, 1 tbsp at a time, until the mixture is clumpy, but crumbly.

Top each ramekin with the topping. Loosely sprinkle the topping. Do not pack it down. The idea is to look very crumbly.

Place the ramekins on a sheet tray and bake until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes.

Top with vanilla ice cream. Serve the crisps warm.

No comments:

Post a Comment