August is peak-harvest month for nectarines and blueberries, so why not take advantage and bake them together? They make a splendid combination, rich in health-promoting colorful antioxidants and sweet summer flavor.
This classic recipe calls for a crisp topping made with rolled oats and brown sugar. Together with the tender, juicy fruit and berries, it makes a homey, farmhouse dessert that reminds us of peaceful orchards bathed in the golden light of harvest time.
1/3 cup firmly packed brown sugar
1/3 cup sifted all-purpose flour
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/3 cup butter (5 1/3 tablespoons), sliced and chilled
1/3 cup chopped pecans
2 pounds (5-6) nectarines, pitted, sliced, and cut into chunks
2 cups blueberries
1/2 cup granulated sugar
1. Preheat oven to 375F.
2. Mix brown sugar, flour, oats, and cinnamon in a large bowl. Cut the butter in with a pastry cutter or knife until the mixture forms large crumbs. Stir In the pecans.
3. Combine the nectarines, blueberries, and granulated sugar in a 2-quart baking dish and spoon the flour mixture evenly over the top.
4. Bake in the middle of the oven for 40 minutes, or until golden.
Serves 6 to 8.