Blueberry Crisp with Nectarines

Ingredients:

Filling

• 1 kg blueberries, sorted
• 5 peeled, pitted nectarines, sliced
• 0.5 cup granulated sugar
• Grated zest of one lemon
• 0.25 cup cornstarch

Topping

• 1.25 cups whole wheat flour
• 0.5 cups oatmeal
• 1 cup brown sugar
• 0.5 tsp ground cinnamon
• 160 g chilled butter, cut into small pieces
• 1 teaspoon vanilla extract
• Ice cream or whipped cream for serving

Preparation:

1. Preheat oven to 170°C.
   
   In a large bowl, combine the blueberries, nectarines, sugar, lemon zest, and cornstarch. Pour the fruit mixture into a wide, shallow baking dish (2-2.5 quarts) or into 8 individual 1-cup ramekins. Set aside.
2. In a food processor, combine flour, oats, brown sugar, cinnamon and a pinch of salt. mass You can add nuts.
   
   Add the butter and vanilla to the bowl of a food processor and process continuously until the mixture is dry and crumbly. Add 1 tablespoon of water and let the processor run until the mixture begins to come together. If it still seems dry, add another 1 tablespoon of water and turn the processor on again.
3. Place the prepared dough on top of the fruit mixture.
   
   Bake the pie until the bottom is bubbly and the top is crisp and golden brown, 35-40 minutes. Serve warm with ice cream or whipped cream.