A perfect end of summer treat. Slices of nectarines and fresh blackberries tossed in lemon juice, ground ginger and a little brown sugar topped with a lemon ginger buttery oat crumble and baked until the fruit is soft and juicy and the crisp is brown and crunchy. Not only delicious but absolutely gorgeous too!

INGREDIENTS – serves 4-6

2 nectarines, sliced (peaches work too)
1c blackberries
1 lemon, zest and juice
1t ground ginger, divided (1/2t/1/2t)
1/4t salt, divided (1/8t/1/8t)
1/4c+2T brown sugar, separated
1/2t vanilla
1 1/2c oats
1/2c butter, cubed

Whipped cream, ice cream, greek yogurt, to finish

INSTRUCTIONS

Preheat oven to 425ºF.

In a large bowl, toss the nectarines in lemon juice, 1/2t ginger, 1/8t salt, 1/4c brown sugar and vanilla. Once fully coated gently stir in the blackberries then pour the mixture in a greased pie dish (or 8×8). Make sure the berries are evenly distributed. Set aside.

In a separate bowl, stir together oats, lemon zest and the remaining ginger, salt and brown sugar. Cut in the butter until all of the oats are mashed into the butter and you don’t have any large chunks of butter left. (I use clean hands or a fork, a pastry cutter would work too). Pour the crumble mixture over the fruit and spread it out to cover. Bake for 22-25 minutes, until golden and bubbly.

Serve with some greek yogurt, whipped cream or ice cream.

ENJOY!