Nectarine and Blueberry Crumble

3 medium sized Nectarines, pitted and diced (about 3 cups)

2 cups blueberries

⅓ cup sugar

2 tablespoons flour

1 tablespoon lemon juice

⅛ teaspoon salt


Crumble:

3/4 cup flour

3/4 cup rolled oats

3/4 cup light brown sugar

3/4 cup chopped pecans 

1 stick soften butter 

Preheat the oven to 350 degrees. 

To make crumble topping, combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter using a fork or pastry cutter into the ingredients so that it is totally combined and the butter is the size of peas. 

Spray a 2 quart baking dish with cooking spray and place on a baking sheet.


In a medium bowl, gently stir together nectarines, blueberries and raspberries, sugar, flour, lemon juice and salt.  


Pour berry mixture into prepared baking dish. Top with the crumble mixture.


Bake 35-40 minutes or until the filling is bubbly and the crumble is golden brown. Serve warm with whipped cream or vanilla ice cream.



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