blueberry-nectarine crumble and brand new Costco!

One of the many great links I have on this site is for Zoe Bakes. She is an amazing baker and bread maker.  Her September 8 post was for a Wild Blueberry Crisp. Since there aren’t too many wild blueberries in Scottsdale, (OK more like none in Scottsdale!) I purchased mine at Costco, and not just any Costco, but a brand new Costco. They had their grand opening this weekend about 2 miles from my house, so nirvana has arrived! I intended to make a blueberry and peach cobbler but when I got home with my tasty blueberries, alas the peaches had gone south, you know – all moldy and watery in the produce drawer – dang it!  So I had to go back to the brand new super nice Costco and get myself a flat of nectarines! Once home with the fresh bounty, I decided instead on a Blueberry-Nectarine Crumble.  Darling Peggy hadn’t tried the chowder I made for her yet, so she came by for lunch and we had leftover Corn, Pepper, and Potato Chowder and this very yummy and warm crumble. We controlled ourselves though and had it sans ice cream. Oh, and we didn’t eat all that you see missing from the pan, the picture just looked better with more dished out of the pan…honestly!!!  Life is good!

Blueberry-Nectarine Crumble

Topping
1 cup rolled oats
1/2 cup flour
1 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1 teaspoon lemon zest
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

4 cups fresh blueberries (about 18 ounces)
3 ripe nectarines, pitted and each cut into 16 wedges
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Whipped cream or vanilla ice cream, if desired

Preheat the oven to 350 degrees. Butter a 13 x 9 x 2-inch glass baking dish.

Combine the oats, flour, brown sugar, cinnamon, zest, and salt in a bowl. Use a pastry blender, 2 knives, or your fingers to work in the butter until the topping resembles a coarse meal.

Ready to sprinkle on topping and bake

In the prepared baking dish, gently combine the berries and nectarines with the sugar, cornstarch, lemon juice, and cinnamon. Sprinkle the oat topping evenly over the berries and nectarine mixture.

Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crumble to a rack to cool slightly. Serve in bowls. Top with whipped cream or ice cream, if desired.

Serves 8