Nectarine and Raspberry Crisp

Nectarine and Raspberry Crisp

Ingredients:
For the fruit:
2 pounds ripe nectarines
6 ounces raspberries
¼ cup granulated sugar
2 tablespoons corn starch

For the topping:
½ cup all purpose flour
½ rolled oats
½ cup brown sugar
½ teaspoon cinnamon
1 pinch salt
1 pinch nutmeg
6 tablespoons cold butter, cut into small pieces

Preparation:
1. Preheat oven to 350 F.
2. Cut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.
3. In a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.
4. Bake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream.