Blueberry-Nectarine Crisp

Name: Blueberry-Nectarine Crisp
Yield: 8 Servings
Ingredients: 1 1/2 cups all purpose flour; 3/4 cup (packed) golden brown sugar; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges; 4 cups fresh blueberries; 1 cup ruby Port, divided; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1/2 cup sugar

By Wayne Harley Brachman

June 30, 2004

Recipe notes