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Parent Category: Recipes
3/4 cup all purpose flour
3/4 cup quick-cooking oats
1/4 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon salt
1/8 teaspoon (generous) ground cardamom
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
Fruit mixture:
2 pounds nectarines, halved, pitted, cut into 3/4-inch-thick slices
(about 5 cups)
1 1/2-pint container fresh raspberries
1/4 cup sugar
2 tablespoons cornstarch
Vanilla ice cream
For topping:
Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in
medium bowl. Add melted butter and rub in with fingertips until
mixture comes together in small clumps. DO AHEAD: Can be made 1 day
ahead. Cover and refrigerate.
For fruit mixture:
Position rack in center of oven and preheat to 375 degrees. Butter
11x7x2-inch glass baking dish. Combine nectarines, raspberries,
sugar, and cornstarch in large bowl; toss to blend. Transfer mixture
to prepared baking dish. Sprinkle topping evenly over fruit. Bake
until fruit mixture is bubbling thickly and topping is golden brown,
about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
Makes 6 to 8 servings.
