Nectarine and Blueberry Crisp

Preheat the oven to 350 F.

Bring a pot of water to a boil. Immerse the nectarines in the boiling water for about 1 minute, until the skins begin to peel off. Place them immediately into a bowl of cold water. Peel the nectarines, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a pie plate that has been sprayed with non-stick cooking spray. Set aside.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.

Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Heavily adapted from Ina Garten.