Blackberry-Nectarine Crisp

Cooking With Rania - "Grilling for the 4th of July"
KDKA Pittsburgh Today Live 7/04/2012

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Blackberry-Nectarine Crisp

1-1/4 cups old-fashioned oats
1-1/4 cups brown sugar - packed firm
3/4 cup all purpose flour
1 tablesoon grated lemon peel
1-1/2 sticks unsalted butter

3# nectarines, halved, pitted, cut into 1/2" pieces
6 cups fresh blackberries
1-1/2 cups sugar
2 tablespoons instant tapioca

Vanilla ice cream or frozen yogurt

For Topping:
Combine first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.

For Fruit:
Preheat oven to 375 degrees. Toss nectarines, berries, sugar and tapioca in large bowl. Let stand for 15 minutes. Transfer fruit to 9 x 13 inch baking dish. Sprinkle topping over. Bake until topping browns and fruit bubbles, about 50 minutes. Cool slightly. Spoon crisp into bowls and top with ice cream.

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