Blueberry Nectarine Crisp

Rinse and pat blueberries dry.

Combine first 6 ingredients in a bowl and stir until the corn starch is dissolved. Set aside (the longer you let this “marinate,” the sweeter it will be).

In a separate bowl, combine last 5 ingredients, working margarine in slowly.

Place fruit into individual greased (or spray with non-stick spray) ramekins (or a small baking dish), and top with the rolled oat mixture.

Bake in a 350 degree oven for 20 minutes, or until topping is browned and crispy around the edges.

Serve warm with whipped cream or vanilla ice cream.