A Fruitful Crisp For The 4Th Of July Recipe

• 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 cardamom
• 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
• 2 pounds nectarines, halved, pitted, cut into 3/4-inch-thick slices
• 1 1/2 pint fresh raspberries
• 1/4 cup sugar
• 2 tablespoons cornstarch
• Vanilla ice cream, for serving

1. Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in a medium bowl. Add the melted butter and rub in with fingertips until mixture comes together in small clumps.
2. Position rack in center of the oven and preheat to 375u0b0F. Butter an 11 x 7 x 2-inch glass baking dish (note: I didn't have one, so I used a 9x9 and it worked fine). Combine the nectarines, raspberries, sugar and cornstarch in a large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve with ice cream.

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

Taken from www.seriouseats.com/recipes/2008/07/nectarine-raspberry-crisp-with-spiced-oatmeal-crumb-topping.html (may not work)