recipe from Bradley Ogden'sBreakfast,
Lunch & Dinner
- 3/4 cup flour
- 1/3 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 6 tablespoons cold unsalted butter
- 1 1/2 pounds firm, ripe nectarines
- 1 pint blueberries
- 1/4 cup sugar
- 2 tablespoons flour
Preheat the oven to 400 degrees.
To prepare the topping: Mix the flour,
sugars, salt, and spices together in a medium mixing bowl.
Cut in the butter until the mixture resembles coarse meal.
To prepare the fruit filling: Pit the nectarines
and cut into 1/3-to 1/2-inch-thick slices. Toss the nectarines
in a bowl with the blueberries, sugar, and flour. Pour the
fruit into a 9-or 10-inch-square baking dish. Sprinkle the
topping evenly over the fruit.
Bake in the preheated oven for about 25
to 30 minutes, or until the top is browned and the juices
are bubbling up around the edge. Remove from the oven and
cool for at least 15 minutes before serving.
Serve with vanilla ice cream
or whipped cream
Use the following combinations of fruits or devise your own.
Use 5 to 6 cups of fruit in all. It is best to start with
1/4 cup sugar, taste the fruit and sugar mixture, and adjust
the sugar accordingly. Use more or less flour, depending on
the texture of the fruit. Soft fruits need about 2 tablespoons,
firm fruits a little less.
- Strawberry and rhubarb ( use 1/2 cup
- Peach and blackberry/raspberry
- Apple and cranberry
- Pear ( include 1/4 cup slivered almonds
in the topping)
Quady Elysium Black Muscat,