Blueberry Nectarine Crisp
For the fruit mixture
1 1/2 pounds (about 4 cups) nectarines, pitted and cut into slices
1 pint (about 2 cups) blueberries, rinsed and dried
1/4 cup packed dark-brown sugar (slightly more if the fruit is not very sweet)
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For crumb topping
3/4 cup all-purpose flour**
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats**
1 tsp lemon zest
1/2 cup margarine
Preheat the oven to 375. Combine all of the ingredients for the fruit mixture in a 9-inch deep dish pie pan.
In a medium bowl combine cup flour, cinnamon, brown sugar, oats, and lemon zest. Mix thoroughly, then cut in 1/2 cup margarine until mixture is crumbly.
Top fruit with crumb mixture and bake until the fruit is bubbly, 35-45 minutes depending on the ripeness of the fruit. Serve warm or room temperature.
**If making the crisp gluten-free substitute a gluten free flour blend for the all-purpose flour and make sure to use certified gluten-free oats.