The recipe reviewed here appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette
Prep/cook time: 1 hour
What we thought: Good but not great – that’s the best way I can describe the dish. The fruit was sweet and flavorful, as the recipe takes advantage of in-season produce, and it stands out with every bite. But the taste of the blueberries and nectarines is all that stood out, leaving the dessert a bit flat. It would be fine for a barbecue, but for a sit-down party, I’d add some spice – cinnamon, nutmeg, ginger.
A word of warning: This recipe is missing a step, and a rather crucial one at that. The directions fail to mention when to add the crisp mixture. A veteran baker would be fine, knowing to add it on top of the fruit before baking, but it would be easy to bake just the fruit and be left with a bowl of flour, oats, sugar and butter.