The official start to the Jackson Hole summer is this weekend, and we are celebrating its arrival with a fresh fruit explosion at our breakfast table. Our guests are enjoying the warm, sunny weather, gorgeous green in the valley, and the abundance of garden-fresh produce making its way to our kitchen on the creek. Kick start your summer and your morning with this great recipe.
Blueberry Nectarine Crisp
1 c. all-purpose flour
½ c. granulated sugar
1 t. kosher salt
½ c + 3 T. unsalted butter, room temp., cubed
½ c. sliced almonds
½ c. shredded coconut
Combine flour and next three ingredients in a medium bowl or food processor. Blend in the butter with fingertips, pastry blender or pulse the food processor until mixture is even, resembling fine crumbs. Stir in almond and coconut. Set aside.
10-12 ripe nectarines or peaches, thinly sliced (8-10 sections per fruit)
3-4 c. blueberries
2 t. cornstarch
3 T. granulated sugar
3 T. brown sugar
¼ t. kosher salt
Combine fruit in a large bowl. Toss with next four ingredients, to coat evenly.
Pour the filling into a 9×13 inch baking dish and sprinkle with the topping, allowing bits of fruit to show.
Bake at 350 degrees for about 1 hour, or until the top is deeply browned. The crisp is delicious warm or at room temperature, topped with whipped cream for breakfast or vanilla ice cream for dessert. Another serving suggestion is to use it as a topping for plain oatmeal or yogurt.
Adapted from Zoe Nathan’s fantastic Huckleberry cookbook. Every recipe has been delicious.
We look forward to seeing you at the Inn on the Creek for your Jackson Hole summer vacation, and back here on the blog for more great recipes!