5-6large nectarinesabout 2 plus pounds pitted and sliced into rough 8ths
1/2cupsugar
1tablespoonflour
1tablespooncornstarch
2cupsof fresh blueberries
Topping
1stick buttermelted
1/2cupbrown sugar
1/2cupwhite sugar
1cupoats
1cupall-purpose flouror a mixture of whole wheat and all-purpose flour
Pinchof salt
1/4cupsliced almonds
1/4-1/2teaspooncinnamon
Instructions
Preheat oven to 375.
In a deep dish pie plate, gently toss the nectarines and blueberries with the sugar, flour, cornstarch.
In a medium bowl, mix the melted butter and the sugars together, then adding in the oats, flour, almonds, cinnamon and a pinch or two of kosher salt. Mix until well combined and crumbly. Pour over the fruit and pat down.
Place in the oven and bake for 50 minutes, or until the fruit is clearly bubbling and the topping has become crisp and has turned a deep golden brown. Allow to cool to just warm, or to room temperature before serving plain, with ice cream, or spoonfuls of loosely whipped cream.
Recipe Notes
This crust topping yielded a pretty thick lid to fruit ratio. I rather liked it, but I think 3/4s of the ingredients in the topping would have been equally as good, if not preferable.