Nectarine and Blueberry Crumble
For the filling:
2-1/2 lbs. ripe but firm nectarines, pitted and sliced
1/4 C. light brown sugar
1/2 t. ground cinnamon
1/2 t. pure vanilla extract
1 T. fresh lemon juice
1 C. blueberries
For the topping:
1/4 C. pecans
3/4 C. rolled oats
1/2 C. flour
1/4 C. firmly packed light brown sugar
1/4 t. salt
1/4 t. freshly grated nutmeg
6 T. cold butter
Cream, whipped cream, or vanilla or plain yogurt for serving
Preheat the oven to 375°F. Butter a 2 to 2 1/2-quart baking dish or gratin. Toss together the ingredients for the filling in a large bowl, then turn fruit into the prepared dish.
Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty. Remove from the skillet at once and chop the nuts coarsely.
Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor. The topping should have a crumbly consistency. Stir in the pecans.
Spoon the crumble topping over the fruit in an even layer. Bake until browned, about 45 minutes. Serve warm or at room temperature.
Serves 6 generously.
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