Nectarine Blueberry Crisp
recipe from Bradley Ogden'sBreakfast, Lunch & Dinner

Yield: 6 Servings

Topping:

• 3/4 cup flour
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 6 tablespoons cold unsalted butter

Fruit Filling:

• 1 1/2 pounds firm, ripe nectarines
• 1 pint blueberries
• 1/4 cup sugar
• 2 tablespoons flour

Preheat the oven to 400 degrees.

To prepare the topping: Mix the flour, sugars, salt, and spices together in a medium mixing bowl. Cut in the butter until the mixture resembles coarse meal.

To prepare the fruit filling: Pit the nectarines and cut into 1/3-to 1/2-inch-thick slices. Toss the nectarines in a bowl with the blueberries, sugar, and flour. Pour the fruit into a 9-or 10-inch-square baking dish. Sprinkle the topping evenly over the fruit.

Bake in the preheated oven for about 25 to 30 minutes, or until the top is browned and the juices are bubbling up around the edge. Remove from the oven and cool for at least 15 minutes before serving.

Serving Suggestion: Serve with vanilla ice cream or whipped cream

Variations:
Use the following combinations of fruits or devise your own. Use 5 to 6 cups of fruit in all. It is best to start with 1/4 cup sugar, taste the fruit and sugar mixture, and adjust the sugar accordingly. Use more or less flour, depending on the texture of the fruit. Soft fruits need about 2 tablespoons, firm fruits a little less.

• Strawberry and rhubarb ( use 1/2 cup sugar)
• Peach and blackberry/raspberry
• Apple and cranberry
• Pear ( include 1/4 cup slivered almonds in the topping)

Wine Suggestion:

Quady Elysium Black Muscat, California 1997