Nectarine and Raspberry Crisp

Ingredients

Unsalted butter

1/2 cup, cold and cubed

Salt

1/4 teaspoon

Ground cinnamon

1/2 teaspoon

Brown sugar

1/2 cup

Rolled oats

1 cup

Vanilla extract

1 teaspoon

Lemon juice

2 tablespoons

All-purpose flour

2 tablespoons

Granulated sugar

1/4 cup

Raspberries

1 cup, fresh

Nectarines

4, ripe and sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines, raspberries, granulated sugar, all-purpose flour, lemon juice, and vanilla extract. Gently toss until the fruit is well-coated.
3. Transfer the fruit mixture to a 9-inch square baking dish, distributing evenly.
4. In a separate bowl, combine the rolled oats, brown sugar, ground cinnamon, and salt. Mix until well-integrated.
5. Add the cold, cubed butter to the oat mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Evenly sprinkle the oat crumble mixture over the fruit in the baking dish.
7. Bake for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
9. For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.