Blueberry-Nectarine Crisp Recipe

• 2 1/2 sticks unsalted butter
• 3 1/4 cups all-purpose flour
• 1 cup rolled oats
• 3/4 cup granulated sugar
• 3/4 cups light brown sugar
• 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons sea salt
• 16 large ripe nectarines
• 1 pint blueberries
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3/4 teaspoons sea salt
• 3/4 teaspoons vanilla bean powder

1. Place rack in the center of the oven and preheat to 325 degrees.
2. Chop peaches into small pieces, about 1-inch in size.
3. Toss all ingredients together in a large bowl until well combined. Spread mixture into a 9"x13" baking dish and evenly top with Oatmeal Streusel.
4. Place crisp on a parchment paper or foil-lined baking sheet to avoid any mess from bubbling over in your oven. Bake for 45-60 minutes, rotating after 25 minutes, or until crisp is golden brown and bubbly.

butter, ubc, rolled oats, sugar, light brown sugar, ground cinnamon, salt, nectarines, blueberries, light brown sugar, granulated sugar, ubc, salt, vanilla bean powder

Taken from www.seriouseats.com/recipes/2011/08/blueberry-nectarine-crisp-jenny-mccoy.html (may not work)