- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 290 cal
- 9g fat (3g sat)
- 5mg chol
- 150mg sodium
- 51g carb
- 6g fiber
- 29g sugars
- 4g protein
Ingredients
- 1 prepared pie crust
- 3 pounds nectarines – peeled, pitted and sliced
- 1/4 cup sugar, plus extra for sprinkling
- 3 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon butter, cut into pieces
- 2 cups blackberries
- 1 tablespoon milk
Directions
Preheat oven to 375° F. Cut pie dough into 3-inch pieces; chill until ready to use.
Stir nectarines, sugar, cornstarch, salt, syrup, lemon zest and butter in a 12-inch cast-iron skillet over medium-high heat until nectarines begin to soften, about 10 minutes. Gently fold in blackberries. Arrange dough pieces over fruit; brush with milk and sprinkle with sugar.
Bake for 20 minutes. Using a spoon, press crust into filling. Continue baking until the top is golden, 15 to 20 additional minutes.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member