Nectarine and blueberry crisp with amaretti biscuit topping

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy

For the topping

140g plain flour:
75g firmly packed light brown sugar
70g caster sugar
100g crushed amaretti biscuits, coarsely crushed
55g sliced almonds
110g unsalted butter, cut into 1-cm pieces

For the filling

2 tbsp sugar
2 tbsp plain flour
1.4kg nectarines, pitted and sliced into thick wedges
225g blueberries
3 tbsp Amaretto liqueur
125g mascarpone cheese
1) Stir the flour and sugars in a medium bowl to blend. Add the biscuits and almonds and mix well. Add the butter and rub in until moist clumps form.

2) Preheat the oven to 180C/Gas 4. 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.

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