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Blueberry Nectarine Crisp


  • 5 cups blueberries
  • 2 large nectarines, peeled, chopped
  • 2 tablespoons brown sugar
  • 1 T all purpose flour (can substitute whole wheat or cake flour)
  • Zest of 1 lemon

Granola Topping

  • 1 1/2 cups regular oats
  • 1 ounce (2 tablespoons) chopped pecans
  • 1 ounce (2 tablespoons) chopped almonds
  • 1 ounce (2 tablespoons) chopped walnuts
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • Optional: vanilla low fat frozen yogurt, ice cream or whipped topping


Combine the first 6 ingredients in a medium bowl; toss to coat. Spoon fruit mixture into an 11 x 7-inch baking dish.

For the topping, combine all ingredients and toss to evenly coat oat mixture and nuts with syrup. Sprinkle granola over the blueberry nectarine mixture.

Bake at 375º for 30 minutes or until bubbly.


8 servings

Nutritional Information

241 calories
67 calories from fat
28% calories from fat
8 g fat
1 g saturated fat
0 mg cholesterol
16 mg sodium
41 g carbohydrates
5 g fiber
22 g sugar
5 g protein

Recipe by Kathleen Zelman, MPH, RD

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