Blackberry Nectarine Crisp

• 7 tablespoons cold unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup firmly packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 cups nectarines, pitted, peeled and cut into 1-inch chunks (about 3 large nectarines)
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 heaping cup whole blackberries
• Vanilla ice cream for serving

1. Butter a 2-quart baking dish or six 8-ounce ramekins with 1 tablespoon butter.
2. Heat oven to 375 degrees.
3. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix.
4. Cut remaining butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps.
5. Reserve.
6. In a large bowl, combine nectarines, granulated sugar and vanilla.
7. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the processed mixture.
8. Bake 45 minutes, until bubbling.
9. Serve immediately with vanilla ice cream.

cold unsalted butter, allpurpose, rolled oats, brown sugar, ground cinnamon, salt, nectarines, granulated sugar, vanilla, blackberries, vanilla ice cream

Taken from cooking.nytimes.com/recipes/7353 (may not work)