This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there’s lots to get done. “Use the blackberries more as an accent,” she said at the time. “‘The berries’ll bleed out all this fabulous inky color.”
Ingredients
- 7 tablespoons cold unsalted butter
- ¼ cup all-purpose flour
- ½ cup rolled oats
- ½ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 cups nectarines, pitted, peeled and cut into 1-inch chunks (about 3 large nectarines)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 heaping cup whole blackberries
- Vanilla ice cream for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
351 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 43 grams sugars; 2 grams protein; 35 milligrams cholesterol; 104 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Butter a 2-quart baking dish or six 8-ounce ramekins with 1 tablespoon butter. Heat oven to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut remaining butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the processed mixture. Bake 45 minutes, until bubbling. Serve immediately with vanilla ice cream.
1 hour
Dining and Cooking