Nectarine Crisp

• 4 tablespoons softened unsalted butter
• 1 teaspoon cinnamon
• 1 cup light brown sugar
• 2 tablespoons cornstarch
• 3 pounds ripe nectarines, pitted and cut in eighths
• 1 tablespoon fresh lemon juice
• 1/2 cup flour
• Whipped cream or ice cream

1. Preheat oven to 350 degrees.
2. Grease a shallow five- to six-cup baking dish with a little butter.
3. Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together.
4. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
5. With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly.
6. Spread over the nectarines.
7. Bake about 40 minutes, until the top has browned and the filling is bubbly.
8. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.

butter, cinnamon, light brown sugar, cornstarch, nectarines, lemon juice, flour, cream

Taken from cooking.nytimes.com/recipes/5182 (may not work)