(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.