Ronnie's Notes
It’s getting to be that time of year in Connecticut — when the produce is at its summer peak and you know there’s only about a month to eat it up and use it up before the Jewish holidays come and we focus more on festive dinners and heartier food.
The nectarines couldn’t be better than they are right now — so here’s a treat that’s perfect for now. But here’s the thing — you can freeze this and reheat for a holiday dinner. The recipe can be either dairy or dairy-free.
Instructions
Preheat the oven to 375 degrees.
Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl.
Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly.
Set aside.
Cut the nectarines into chunks and place them in a bowl.
Add the blueberries, sugar, lemon juice and flour and toss ingredients.
Spoon into a baking dish.
Top with the crumb mixture.
Bake for or until the top is golden brown.