Nectarine-Boysenberry Vanilla-Pecan Crisp

• 1 1/2 pounds firm-ripe nectarines
• 2 cups boysenberries or blackberries
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 3/4 cup firmly packed brown sugar
• 2/3 cup all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (4 oz.) cold butter, cut into 1/2-inch pieces
• 3/4 cup pecans, chopped

1. Preheat oven to 350u0b0.
2. Rinse the nectarines and berries. Cut nectarines off their pits into 1/2-inch-thick wedges and drop into a large bowl. Add the berries, granulated sugar, and lemon juice and mix gently just until combined.
3. In another bowl, stir the brown sugar, flour, rolled oats, vanilla, cinnamon, nutmeg, and salt until well combined. Add the butter and cut it in with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal. Stir in the pecans.
4. Spread fruit mixture level in a shallow 2- to 2 1/2-quart baking dish. Sprinkle oat-pecan mixture over the top.
5. Bake until juices at the edges of the baking dish are bubbling and the top is crisp and golden, 40 to 45 minutes.

nectarines, blackberries, granulated sugar, lemon juice, brown sugar, allpurpose, rolled oats, vanilla, ground cinnamon, ground nutmeg, salt, cold butter, pecans

Taken from www.myrecipes.com/recipe/nectarine-boysenberry-vanilla-pecan-crisp (may not work)