dessert – Page 11

Ad Hoc Brownies (ad hoc)

March 8, 2010August 4, 2014by Lynda Balslev2 Comments

When it comes to certain recipes, I don’t mess with them. Take my favorite brownie recipe. It has withstood the passage of time with little modification. When we moved from country to country gentle tweaks were made along the way to adjust to the availability of different ingredients. In Switzerland I used Lindt chocolate, while in England I used Green and Black’s, and in Denmark I used, er, Swiss chocolate. Yet, ultimately, the recipe has remained the same, resulting in a dense, dark chocolate brownie, best eaten in small bites and always a crowd pleaser.

However, this weekend I had an urge to buck tradition and experiment with a new brownie recipe. I came upon Thomas Keller’s recipe for chocolate brownies in the Ad Hoc at Home cookbook. It sounded great, promising brownies sufficiently chocolate-y and not too cakey. They were not so different from my own, and, better yet, created by Thomas Keller. I just had to make them and immediately dove in. My spontaneity got the best of me, though, as I measured out the ingredients, and discovered that I lacked all of the cocoa called for in the recipe. It was too late to turn back. Butter was melting, and by then my guard was down – I was seriously craving chocolate. I would have to make a few adjustments in order to continue on. Yes, I had to tweak Mr. Keller’s recipe and make his Ad Hoc brownies … ad hoc.

The results were delicious – sweeter than my recipe, and fudgy with the surprising crunch of chocolate chips. I added a bar of 85% Lindt chocolate to replace the missing cocoa, and melted it with the butter, so I am sure my brownies differed in consistency from Mr. Keller’s, but they were good nonetheless. And the best part? I still get to try to make the Ad Hoc brownies at home.

Chocolate Brownies

Modified from the Ad Hoc at Home cookbook – makes about 24

3/4 cup all-purpose flour
1/2 cup unsweetened good quality cocoa powder
1 teaspoon salt
3/4 lb. unsalted butter
3 1/2 oz. dark chocolate (72%-85%), broken in pieces
3 large eggs
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
6 oz. dark chocolate chips

Preheat oven to 350 F. (180 C.) Butter a 9″ square baking pan. Line bottom with parchment and butter parchment. Dust pan with flour or unsweetened cocoa, shaking out excess. Sift flour, cocoa and salt together in a medium bowl. Melt the butter and 3 1/2 oz. dark chocolate together in a double boiler or bowl over barely simmering water. (Do not let bowl touch the water.)
Mix eggs and sugar in a bowl of an electric mixer with a paddle attachment until pale and thick, about 3 minutes. Mix in vanilla. Add 1/3 dry ingredients and mix to combine. Add 1/3 butter and mix to combine. Repeat with remaining ingredients. Stir in the chocolate chips. Pour into prepared baking pan. Bake until set and knife comes clean, about 40 minutes. Cool in pan. Cut in 1 1/2″ squares.

Baking, cake, Desserts, Fruit

Ginger Pear Streusel Cake

February 28, 2010January 8, 2019by Lynda Balslev9 Comments

Come in from the cold and enjoy some cake. This coffee cake is perfect for a winter afternoon pick-me-up. Spiced with ginger and not overly sweet, this cake is light enough to enjoy for breakfast, tea or dessert. While it’s delicious straight from the oven, the ginger flavor will intensify nicely as the cake cools – that is, if you can wait that long.

Pear and Ginger Streusel Cake

Makes one (8-inch) cake; serves 6 to 8

For the streusel topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup chopped crystalized ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled, in small pieces

For the cake:
2 firm pears, peeled, cored, thinly sliced
2 teaspoons freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

1. Heat the oven to 350°F. Butter an 8-inch spring-form pan lined with parchment paper and butter the parchment.
2. Make the streusel: Combine the flour, sugar, gingers, and cinnamon in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is pea-sized.
3. Toss the pears with the lemon juice in a small bowl.
4. Combine the flour, baking powder, baking soda, and salt in a bowl.
5. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing after each addition. Add the sour cream and vanilla and mix to blend. Add the flour and mix on low speed until just combined without over-mixing. Pour the batter into the prepared pan and spread evenly. Arrange the pears in a concentric pattern over the batter and spread the streusel evenly over the pears.
6. Bake until a toothpick inserted in the center comes clean, 50 to 60 minutes. Transfer to a rack. Run a knife around the sides of the cake and release the sides of the pan. Cool the cake and serve slightly warm or at room temperature. The cake may be covered and stored at room temperature for up to 2 days.

chocolate, Desserts, England

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce

February 22, 2010August 1, 2014by Lynda Balslev5 Comments

Ten years ago, before we moved to Denmark, we lived in England. We moved there from Geneva with our children, a toddler and infant at the time. It was an exciting move, because we were leaving the francophone environment of Suisse Romande and immersing ourselves in the relief of all-things-English. While I’ve written about that experience on previous posts, this post is specifically about my discovery of English bread pudding.

After a brief rental experience outside of London, we moved to the West Sussex countryside where we bought a feng-shui challenged barn conversion on a long country lane with distant views to the Isle of Wight. Our nearest neighbors lived a half mile away. Goodness knows what we were thinking when we bought this lovely but incredibly remote property. It would have been an extremely isolating experience save for our nearest neighbors who kindly took us under their wing. We became good friends over many meals which we took turns preparing on our AGAs. (No self-respecting provincial UK home would be complete without an AGA.)

One of the first meals our neighbors prepared for us ended with a chocolate bread pudding. Never a fan, I was dubious at first, but with one bite I was hooked. Crunchy on top, squidgy in the middle and blanketed with double cream, this was dense, rich and fudgy – nothing like what I expected. Since then I have dabbled with iterations of this dessert, taking inspiration from my neighbor and Delia Smith (Britain’s Ina Garten), while tweaking with raisins, rum and cinnamon to suit my taste.

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce
Serves 6

1/2 cup golden raisins
1/3 cup dark rum, divided
1 – 10″ loaf French-style bread, crusts removed, sliced 1/2″ thick
6 oz. (180 g.) dark (70-72%) chocolate, chopped
2 cups heavy cream
1/2 cup granulated sugar
1/3 cup unsalted butter
1 teaspoon ground cinnamon
3 large eggs

For the rum sauce:
2 tablespoons water
1 tablespoon cornstarch
1 2/3 cup heavy cream
1/2 cup granulated sugar
1/3 cup dark rum
1/4 teaspoon ground cinnamon

Combine raisins and 2 tablespoons rum in a small bowl. Let stand at room temperature at least 30 minutes. Lightly butter a 9″ square baking pan. Slice bread slices in half on the diagonal. Set aside.

Combine all the remaining pudding ingredients, except the eggs, in the top of a double boiler or in a bowl set over a pan of barely simmering water (do not let the bowl touch the water.) Stir until the chocolate and butter melt and the sugar dissolves. Remove from heat and gently stir to combine well.

Beat eggs in a large bowl. Add the chocolate to the eggs, mixing to combine well. Pour enough chocolate into the baking pan to leave a 1/4″coating on the bottom of the pan. SPrinkle half the raisins over the chocolate. Arrange half the bread slices over the raisins, lightly overlapping the slices in a scalloped pattern. Pour half the remaining chocolate over the bread. Sprinkle remaining raisins over chocolate. Top with remaining bread slices, overlapping. Pour remaining chocolate chocolate over the top of the pudding, thoroughly covering bread. Gently press bread down into chocolate. Cover pan with plastic wrap and refrigerate 24 hours.

Remove pudding from refrigerator 30 minutes before baking. PReheat oven to 350 F. (180 C.) Bake until the top is crunchy and the inside is very soft, 40-45 minutes. Cool slightly. Serve with Spiced Rum Sauce.

Spiced Rum Sauce
Makes about 2 cups.

2 tablespoons water
1 tablespoon cornstarch
1 2/3 cup heavy cream
1/2 cup granulated sugar
1/3 cup dark rum
1/4 teaspoon ground cinnamon

Stir cornstarch and water together in a small bowl. Bring cream to a boil in a saucepan over medium heat. Add cornstarch to cream, whisking constantly, and simmer until cream begins to thicken. Stir in sugar, rum and cinnamon. Remove from heat. Cool slightly.

chocolate, Desserts, gluten-free

Sinfully Rich Flourless Chocolate Cake

February 12, 2010August 1, 2014by Lynda Balslev7 Comments

Short of intravenous therapy, flourless chocolate cake is one of the most intense forms of chocolate consumption you will experience. This decadent cake consists of dark high-quality chocolate held together with butter and eggs, resulting in a dense truffle-like torte. The beauty of the cake lies in the quality its few ingredients. Choose a dark (70-75%) chocolate such as Valrhona or Lindt and a good European-style butter such as Plugra or Lurpak. You will be rewarded with a rich and dreamy chocolate experience, that will leave your tastebuds swooning.

Rich Flourless Chocolate Cake with Raspberry Coulis

Serves 12

For the cake:
1 cup unsalted butter, cut in pieces
12 ounces dark chocolate, broken in pieces
1 cup granulated/caster sugar
6 large eggs
2 teaspoons vanilla extract

For the coulis:
16 ounces frozen raspberries
1/2 cup sugar

Whipped cream

To make cake:
Preheat oven to 350 F. (180 C.)
Butter a 9 inch springform pan. Line with parchment paper. Butter parchment paper. Melt butter and chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and cool to lukewarm. Whisk sugar and eggs together in a large bowl. Stir in vanilla. Add chocolate and stir to combine. Pour batter into prepared pan. Bake until set and top begins to crack, about 45 minutes. (The center will still be moist.) Cool cake completely on rack. Remove pan side. (Can be made one day in advance. Cover and refrigerate.)

For coulis:
Stir frozen raspberries and sugar in pan over medium-low heat until raspberries thaw and sugar dissolves. Remove from heat. Pass raspberries through fine-meshed sieve to separate seeds from coulis. Discard seeds. (Coulis may be made one day in advance. Store in airtight container and refrigerate. Bring to room temperature before serving.)
To assemble, place cake on a large plate and sprinkle with sifted icing sugar. Serve with raspberry coulis and whipped cream.

Cookies, Desserts

Bake Sale #4: Cranberry Chocolate Oatmeal Cookies

February 9, 2010August 1, 2014by Lynda Balslev1 Comment

It’s time for bake sale #4, or is it #5? If you have school-age children, you know what I am talking about. Every year a rite of school-year passage involves a bake sale, or two, or ten. I find myself baking throughout the school year to raise money for field trips, dances, class parties and charities. Over the years I have learned a few lessons. For instance, 5 year-olds are not as fond of rich dark chocolate as adults. Or that the term “healthy” really isn’t appropriate or welcome at a bake sale, despite maternal instict. Or that there is an alarming number of peanut allergies in the U.S. (interestingly, far more so than in Europe), with these allergies resulting in schoolwide nut-free policies as locked down as a demilitarized zone. And, finally, if not most importantly: Size does matter. So, after my earlier laughable attempts at flourless-triple-dark-chocolate-truffles, carrot cakes packed with dried fruit, grains, flax and wheat bran, or (even worse) anything containing peanut-butter, I am now a seasoned, if not broken, bake sale contributor.

My latest contribution is a batch of these cookies. Catering to the discerning audience of my children’s primary and middle school, I took a basic chcolate chip cookie and ramped it up a bit, adding white chocolate chips and dried cranberries. After all, as the bake sale motto goes, less is not more – and if you inadvertently dump an entire container of psychedelic candy sprinkles over your creation, all the better.

Cranberry Chocolate Oatmeal Cookies
Makes 16 if size matters

1/2 lb. (225 g.) unsalted butter, at room temperature
3/4 cup (170 g.) granulated sugar
3/4 cup (150 g.) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 1/4 cup (140 g.) all-purpose flour
3/4 cup (60 g.) oats
1 teaspoon salt
1 teaspoon baking soda
1 cup (6 oz./180 g.) dark chocolate chips
1 cup (6 oz./180 g.) white chocolate chips
1 cup dried cranberries, chopped

Preheat oven to 350 F. (180 C.)
Cream butter and sugar together in a mixing bowl until pale in color, light and fluffy, 3 minutes. Add egg; mix well. Stir in vanilla and cinnamon. Sift flour, salt and baking soda together in a mixing bowl. Add to batter and stir to combine well. Mix in oats. Stir in chocolate chips and dried cranberries. Drop spoonfuls of dough on baking sheets lined with parchment paper. Bake in oven until golden brown, 12-15 minutes. Remove and cool on rack.

Desserts, Fruit, Vegetarian

A Touch of Sunshine: Blueberry Crostata

February 3, 2010August 5, 2011by Lynda Balslev7 Comments

I’m sorry. I live in California.

At about this time of year I find myself prefacing my cooking with this admission, when the month of February rolls around and my recipes take on the air of spring. While we lived in Europe, especially in London and Denmark, February was just another winter month – drizzly, dreary and dark. Sunshine, daffodils and mimosas were whispered rumors from our southern European neighbors. If we wanted to experience them it required boarding an airplane. Otherwise, we continued lighting our fireplaces, making stews and wrapping ourselves in wool while patiently waiting as the days crept longer.

But now we live in California. It’s early February and the markets are displaying hyacinths and tulips. The weather may be foggy, but you can count on the sun to shine through at some time of the day. And, in true spoiled California fashion, produce is abundant, bringing with it the luxury of instant gratification. I realize this sounds pretty good, but I confess I miss the limitations of the seasons and the heightened pleasure of enduring the fleeting moment of, say, strawberries or asparagus. There is something innately satisfying about waiting for the change of seasons to deliver its goods, a humbling process that properly puts us in our place in the grand scheme of Mother Nature. I wonder if my children will forget the perspective of four distinct seasons. (Goodness knows how we’ll ever survive a move from this area.)

So, instead of flaunting a springtime recipe with impossible-to-find ingredients for those of you knee-deep in snow, this recipe for Blueberry Crostata is one we can all make. Blueberries can easily be found in the freezer of our markets, or, if we’re lucky, there may be some remaining in our own freezers from last summer. And since we can all do with a little sunshine, the crust and filling are brightened with fresh lemon zest. Enjoy.

Blueberry Crostata
Makes one 9-10″ crostata

For the pastry:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
4 ounces unsalted butter, cold, cut in pieces
1 egg yolk (save egg white as glaze)
3-4 tablespoons heavy cream

For the filling:
2 cups blueberries (if frozen, do not defrost)
3 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1 egg white

Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter. Pulse until mixture resembles coarse meal. Whisk egg yolk with 2 tablespoons cream in a small bowl. Add to dough and pulse to blend. Add remaining cream and pulse until dough sticks together. Gather dough in a ball, wrap in plastic and refrigerate 30 minutes.

Preheat oven to 350 F. Roll out dough on a lightly floured surface in a 12″ round. Toss blueberries, 2 tablespoons sugar and lemon zest together in a bowl. Mound blueberries in center of pastry, leaving a 2″ border clear. Brush the border with egg white. Gently fold in pastry over blueberries, leaving center exposed. Brush pastry with egg white. Sprinkle remaining 1 tablespoon sugar over blueberries and pastry.

Bake in oven until pastry is crisp and golden, 45-50 minutes. Serve warm or at room temperature.

Cookies, Desserts

More Easy Weekend Baking: Ginger Spiced Molasses Cookies

January 19, 2010August 1, 2014by Lynda Balslev6 Comments

Bring on the rain. Winter in northern California often means rain, which is a good thing. Yes, it’s a nuisance, but in a climate that sees no rain from spring until fall, it’s important that the water tables are replenished in the winter. An added plus is it’s a good excuse to stay inside and bake. Here is an easy cookie that’s quick to make and fun to do with children. A few more baking weekends like this, and our freezer will be packed with cookies for the dry season.

Ginger Spiced Molasses Cookies

Candied ginger adds extra spice and texture to these cookies. Makes about 30.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling

Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F. Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.

cake, Denmark, Desserts, holiday, Winter

Mini-Dried Fruit and Nut Cakes

December 12, 2009July 31, 2014by Lynda Balslev2 Comments

This weekend we will decorate and light our Christmas tree. In true Scandinavian fashion, our tree has live candles placed on it. Traditionally, the candles are first lit on Christmas eve (julaften) when Father Christmas surreptitiously arrives during the evening feast and places gifts under the tree. We like to buck tradition, however, and light our candles at least once before the eve. I know, I know, it’s not how-things-are-done, but we just can’t contain ourselves. The tree is just so beautiful all lit up with glowing candles, and we like to share that experience with our friends.

While we decorate our tree we will prepare gløgg and aebleskivers and some other holiday cakes. Some friends will come by, and at the end of the afternoon, when dusk sets in, we will light the candles. While we watch the candles burn down, we’ll enjoy a glass of gløgg along with some sweet treats like these little cakes.

These cakes are lighter and fresher than the traditional Christmas fruitcake. They are studded with dried apricots, raisins and cherries which add a natural combination of sweetness and tartness. I like to make them bite-sized, so there is plenty of room for other treats, and even the wariest fruitcake-eater may be encouraged to have a go at them.

Mini-Dried Fruit and Nut Cakes

You can mix the dried fruit to your taste. I like the combination of tart apricots with sweet raisins.

Makes approx. 24

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1 cup butter, softened
1 1/4 cup dark brown sugar, packed
1/4 cup dark molasses
1 egg
Grated zest of 2 oranges
1/4 cup brandy or rum
1/2 cup finely chopped walnuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries
1/2 cup dark raisins
1/2 cup yellow raisins

Preheat oven to 325 F. (170 C.) Line a miniature muffin tin with paper liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, all-spice and ginger in a bowl. Stir to combine well.
Beat butter and sugar in bowl of electric mixer until light and fluffy, 3 minutes. Add molasses and egg and mix well. Mix in orange zest. Add flour in thirds, alternating with the brandy. Stir in nuts and fruit. Spoon batter into muffin cups. Bake in oven until cakes spring back to the touch, about 15 minutes. Transfer tin to rack to cool completely. Remove cakes.
Cakes can be made up to one week in advance. Cover and refrigerate until use. Serve at room temperature.

cake, Desserts, Fruit

Banana Cake

October 17, 2009July 30, 2014by Lynda Balslev7 Comments

Tried and true, a banana cake (or bread, depending on your perspective) has figured prominently in our home as a baked treat. The kids love it, as do the adults, and in every country we have lived, bananas have been readily available in the markets. I have made variations over the years, adding wheat germ and oats for added fiber and nutrients, coconut for a tropical twist, even chocolate for those cravings of, well, chocolate. This recipe is the base recipe I rely on and come back to time and again. It’s moist, not overly sweet, and keeps in the refrigerator for 4 days. Actually, that’s a guess, because it never lasts that long.

Banana Cake
Makes one loaf

3/4 cup (150 g.) unsalted butter
3/4 cup (150 g.) light brown sugar
3 eggs
3 very ripe bananas, mashed with a fork
1/3 cup (80 ml.) sour cream or Greek-style whole milk yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups (220 g.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 F. (180 C.)
Butter a loaf pan and line bottom with parchment paper.
Beat butter and sugar until they are light and creamy. Add eggs one at a time, beating well after each addition. Mix in bananas, sour cream, vanilla and cinnamon. Combine flour, baking powder and salt in a bowl. Add to bananas and stir to combine well. Pour batter into prepared loaf pan. Bake in oven until knife comes clean, about one hour. Remove from oven and let cool completely before removing from pan.

Try these variations:

Tropical Twist: Add 1/2 cup flaked, unsweetened coconut to dry ingredients. Sprinkle additional tablespoon coconut on top of cake before baking.

More Fiber: Reduce flour to 1 3/4 cups. Add 1/2 cup oats and 2 tablespoons wheat germ to dry ingredients.

Chocolate Boost: Add 1 cup dark chocolate chips to batter before pouring into loaf pan.

Desserts, Farmers Market, Fruit, Vegetarian

Nectarine, Blueberry and Raspberry Crisp

September 30, 2009July 30, 2014by Lynda Balslev2 Comments

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart. I could eat them all day long, but then my stomach would hurt. At this time when these gifts are abundant, I tend to overshop. (It’s no secret that I have indulgence issues at farmers’ markets.) My kitchen counters are lined with bowls and baskets brimming with fruit. So, it’s no surprise that even in our home, all of this fruit cannot be eaten at the peak of ripeness. Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market. As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy. It’s desserts’ equivalent to a homey vegetable soup. Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish. Garnish with berries and pile on the topping. The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet – but not cloying – perfumed stew of summer fruit. It’s best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit.

Nectarine, Blueberry and Raspberry Crisp

You can use any stone fruit for the crisp. Try any combination of plums, peaches and nectarines. The addition of raspberries and blueberries adds tartness and color.

Serves 8

For the topping:
1 1/2 cups (170 g.) all-purpose flour
1/2 cup (100 g.) brown sugar
1/4 cup (55 g.) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170 g.) unsalted butter, cut in small cubes

For the fruit:
2 lbs.(1 kg.) nectarines (or use a combination of nectarines, plums, peaches), halved and pitted, cut in 1″ chunks
1 cup (150 g.) raspberries
1 cup (150 g.) blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl. Mix well to combine. Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping can be prepared one day in advance. Cover and refrigerate until use.)

Prepare crisp:
Preheat oven to 350 F. (180 C.)
Arrange nectarines in rectangular baking dish. Sprinkle with 2 tablespoons sugar. Arrange raspberries and blueberries over nectarines. Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly. Serve warm with vanilla ice cream or whipped cream.