Nectarine Raspberry Crisp With Spiced Oatmeal Crumb Topping

• 3/4 cup all-purpose flour
• 3/4 cup quick-cooking oats
• 1/4 cup sugar
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cardamom
• 6 tablespoons unsalted butter, melted and cooled slightly
• 5 cups nectarines, pitted and cut into 3/4 inch thick slices
• 1 cup fresh raspberry
• 1/4 cup sugar
• 2 tablespoons cornstarch
• vanilla ice cream

1. Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. This topping can be made 1 day ahead--just cover and refrigerate.
2. Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

allpurpose flour, quickcooking oats, sugar, brown sugar, ground cinnamon, salt, ground cardamom, unsalted butter, nectarines, fresh raspberry, sugar, cornstarch, vanilla ice cream

Taken from www.food.com/recipe/nectarine-raspberry-crisp-with-spiced-oatmeal-crumb-topping-318425 (may not work)