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.
Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004). Copyright (c) 2004 by Olwen Woodier. Reprinted by permission of Storey Books.
Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004).
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