Pioneer Woman Blueberry Nectarine Crisp

Pioneer Woman Blueberry Nectarine Crisp is a warm, rustic dessert that combines ripe nectarines, juicy blueberries, and a buttery oat-pecan topping baked until bubbly and golden. Topped with whipped cream or a scoop of ice cream, it’s summer comfort in every spoonful.

This crisp is bursting with seasonal flavor and delivers that crave-worthy contrast between tender fruit and crispy crumble. It’s simple to make, endlessly customizable, and the kind of dessert that disappears fast—especially when served warm.

Why You’ll Love This Blueberry Nectarine Crisp Recipe

• A fruit-filled celebration of summer
  Nectarines, blueberries, and a hint of orange bring brightness and depth to every bite.
• Perfectly crisp topping
  A golden oat-pecan layer adds satisfying crunch to the soft, syrupy filling.
• Beginner-friendly and flexible
  Easy to mix, bake, and adapt with whatever fruit or nuts you have on hand.
• A crowd-pleaser
  Serve it warm with whipped cream or ice cream—everyone comes back for seconds.

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Blueberry Nectarine Crisp Ingredients

For the Filling:

• 1 tbsp butter, softened (for greasing the dish)
• 4 lbs nectarines, sliced
• 1 quart blueberries
• ½ cup granulated sugar
• 2 heaping tbsp cornstarch
• Pinch kosher salt
• 1 orange, zested and juiced (reserve zest for topping)

For the Topping:

• 1 cup all-purpose flour
• 1 cup oats
• ½ cup granulated sugar
• ½ cup brown sugar
• Pinch kosher salt
• 2 sticks cold salted butter (cubed)
• ½ cup chopped pecans
• Reserved orange zest

For the Whipped Cream:

• 1 pint heavy cream
• 1 tbsp granulated sugar

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How to Make Pioneer Woman Blueberry Nectarine Crisp

• Serve: Let the crisp cool slightly. Serve warm in bowls with a dollop of whipped cream.
• Preheat oven to 350°F. Butter a 9×13-inch baking dish.
• Make the filling: In a large bowl, combine nectarines, blueberries, sugar, cornstarch, salt, and orange juice. Stir gently to coat, then pour into the buttered dish.
• Make the topping: In a separate bowl, mix flour, oats, sugars, and salt. Cut in 1½ sticks of cold butter using a pastry cutter or two knives until crumbly. Stir in pecans and orange zest.
• Assemble: Sprinkle the topping evenly over the fruit. Crumble the remaining ½ stick of butter over the top.
• Bake: Cover with foil and bake for 30 minutes. Uncover and bake another 25–30 minutes, or until the fruit is bubbling and the top is crisp and golden.
• Whip the cream: In a chilled bowl, whip heavy cream and sugar until soft peaks form.

Expert Recipe Tips

• Use ripe, in-season fruit for the best texture and natural sweetness.
• Taste your fruit mix before adding sugar—adjust based on ripeness.
• Don’t skip the foil cover for the first half of baking—it helps the fruit soften without burning the top.
• Make it ahead: Assemble and refrigerate unbaked for up to a day. Bake when ready.

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Recipe Variations

• Peach-Blueberry Crisp: Swap nectarines for ripe peaches for a classic Southern combo.
• Triple Berry Crisp: Mix in raspberries or blackberries with the blueberries.
• Spiced Topping: Add 1 tsp cinnamon and ¼ tsp nutmeg to the topping for a warm twist.
• Gluten-Free Version: Use almond flour or GF 1:1 flour and certified gluten-free oats.
• Mini Crisps: Bake in individual ramekins for charming, serve-yourself desserts.

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Storage Instructions

• In the Fridge: Cool completely and store in an airtight container for up to 3 days.
• In the Freezer: Freeze in portions or whole in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

How to Reheat Blueberry Nectarine Crisp

• Oven: Warm in a 350°F oven for 15–20 minutes until heated through.
• Microwave: Heat individual portions in 1-minute bursts, stirring halfway.

FREQUENTLY ASKED QUESTIONS

• Why is my blueberry nectarine crisp watery?
  Juicy berries can release extra liquid. Make sure to use cornstarch and avoid over-mixing the filling.
• What’s the difference between a crisp and a crumble?
  Crisps include oats in the topping, while crumbles typically do not.
• Should I cover the crisp while baking?
  Yes—for the first 30 minutes. This helps the fruit cook without overbrowning the topping.
• Can I use frozen fruit?
  Yes, thaw and drain it first to reduce excess moisture.
• Can I make this gluten-free?
  Absolutely. Swap the flour for a gluten-free blend and use certified GF oats.

Try More Pioneer Woman Recipes:

• Pioneer Woman Jam Thumbprint Cookies
• Pioneer Woman Potato Chip Chocolate Chip Cookies
• Pioneer Woman Cake Mix Cookie Bars

Nutrition Facts

Amount Per Serving

• Calories 570
• Total Fat 24g
• Saturated Fat 12g
• Trans Fat 0.8g
• Cholesterol 49mg
• Sodium 395mg
• Potassium 296mg
• Total Carbohydrates 90g
• Dietary Fiber 6.5g
• Sugars 70g
• Protein 5.1g