Nectarine & Blueberry Crumble

I like the summer side effect of people talking about books. It makes sense – more leisure time and vacationing leads to more reading. On our last day in Truro we went swimming in a kettle pond and our quick chat with strangers focused on summer reading. The friendly older man taking a swim and I both just finished The Goldfinch and we liked it. Have you read it?

We arrived home on the Island Sunday night and fell into bed. One con of family vacations is infant sleep relapse (mama is tired). Nick and I turned on the documentary Bill Cunningham New York and thoroughly enjoyed it. So if you have a travel hangover I suggest curling up with this movie. One pro of family vacation is eating not one but two dishes of Nectarine & Blueberry Crumble. We made this dessert early in the week and had to make it again.

NECTARINE & BLUEBERRY CRUMBLE

3/4 cup all-purpose flour,
1/4 cup packed dark-brown sugar 
1/2 teaspoon salt 
2 tablespoons pure cane sugar 
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes 
1 cup old-fashioned rolled oats (not quick-cooking) 
1 cup fresh blueberries
5-7 nectarines (depending on size), peeled and chopped into 1-inch chunks
2 tablespoons fresh lemon juice 
1/2 teaspoon ground cinnamon

First, preheat the oven to 375 F degrees. In a large bowl, mix together flour, brown sugar, salt, and cane sugar. Using your hands, mash butter into flour until the mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare the fruit.

In another large bowl, toss fruit with lemon juice and cinnamon. Transfer to a shallow baking dish and sprinkle with topping mixture. Bake until golden and bubbling, about 45 minutes. Let cool 10 minutes before serving with vanilla ice cream or whipped cream.