Blueberry Nectarine Crisp
No matter what the season -summer or winter - this wonderful crisp is a tasty addition to any morning meal. As with many of our fruit dishes this also makes a great evening dessert. Just add a scoop of your favorite vanilla ice cream and voila!
Filling
4 c thinly sliced nectarines
8 oz fresh or frozen blueberries
1 tsp grated lemon or orange peel
1 Tbsp lemon juice
2-4 Tbsp sugar
1/4 tsp nutmeg
Topping
1 c quick rolled oats
1/2 c white flour
1/4 c packed brown sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
4 Tbsp butter or margarine
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Preheat oven to 350 degrees.
In a large bowl, combine the nectarines, blueberries, lemon rind, lemon juice, sugar and nutmeg. Transfer the mixture to a lightly oiled 9x11 inch baking dish.
In a medium bowl, combine the oats, flour, brown sugar, cinnamon and cloves. With a pastry blender or two knives worked in scissors fashion, cut in the butter or margarine until the mixture is uniformly crumbly. Sprinkle the topping over the fruit mixture.
Bake the crisp for 45 minutes until fruit is tender and top is nicely browned.
Serves 6-8
