Food Network UK

Nectarine and blueberry crisp with amaretti biscuit topping

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Recipe by Giada De Laurentiis

Ingredients

  • For the topping:

  • 140g plain flour:
  • 75g firmly packed light brown sugar
  • 70g caster sugar
  • 100g crushed amaretti biscuits, coarsely crushed
  • 55g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced almonds
  • 110g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cut into 1-cm pieces

  • For the filling:

  • 2 tbsp sugar
  • 2 tbsp plain flour
  • 1.4kg nectarines, pitted and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into thick wedges
  • 225g blueberries
  • 3 tbsp Amaretto liqueur
  • 125g mascarpone cheese

Use imperial measurements

Method

How to make Nectarine and blueberry crisp with amaretti biscuit topping

1) Stir the flour and sugars in a medium bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend . Add the biscuits and almonds and mix well. Add the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more Butter and rub in until moist clumps form.

2) Preheat the oven to 180C/Gas 4. Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more Butter a 33 by 22 by 5-cm glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.

3) Spoon the fruit mixture into the prepared dish. Sprinkle the biscuit topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.