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Preheat oven to 350 degrees.
In a large bowl, combine the nectarines, blueberries, lemon rind, lemon juice, sugar and nutmeg. Transfer the mixture to a lightly oiled 9x11 inch baking dish.
In a medium bowl, combine the oats, flour, brown sugar, cinnamon and cloves. With a pastry blender or two knives worked in scissors fashion, cut in the butter or margarine until the mixture is uniformly crumbly. Sprinkle the topping over the fruit mixture.
Bake the crisp for 45 minutes until fruit is tender and top is nicely browned
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