this one's for you, Layla...

Back in March or February, I made a dessert to bring to a party and it was really yummy. Last night my friend Layla brought it up and asked for the recipe...so here it is! :)

Nectarine and Blackberry Crisp
Preparation: 30 minutes
Cook time: 20 minutes
4-6 servings (I doubled the recipe)

Ingredients:

Topping:
1 1/3 cups flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
1 cup chopped almonds (with the skin)
3/4 cup cold butter

For the Fruit:

5 or 6 nectarines
1 cup fresh blackberries
pinch of kosher salt
2 Tbsp granulated sugar
1 tsp balsamic vinegar

Directions:
To make the topping, whisk together the flour, both sugars, the salt, and the cinnamon. Stir in the almonds. Cut the butter into small pieces and work into the flour mixture with fingertips, rubbing and smearing, until the topping comes together and has a crumbly texture.
Preheat the oven to 350
To prepare the fruit, bring a large pot of water to a boil and have a large bowl of ice water ready nearby. Immerse each nectarine into boiling water for 4-5 seconds, depending on the ripeness (I found it took more like 10 seconds), then remove it from the pot with a slotted spoon and plunge the nectarine into the ice water for several seconds. Use your fingertips to pull the skin off the nectarines; it should peel right off. Remove any stubborn bits of peel with a paring knife. Halve each nectarine and discard the pit. Slice each half into 3 wedges and place in a bowl. Add the berries, salt, and sugar. Drizzle the vinegar over the fruit and toss to mix. Spoon the mixture into a baking dish small enough so that the fruit comes nearly to the top.
Sprinkle 3/4 cup of the topping over the fruit. Place the pan on a baking sheet to catch any drips and place the baking sheet in the oven. Bake until the tipping is golden brown and the fruit juices have begun to bubble up the sides, 20-25 minutes. Remove from the oven and let cool slightly before serving.
Note: the recipe yields more topping than you will need, but is best made in larger quantities and stores well tightly covered in the refrigerator or freezer for next time.

Enjoy!! :) :)