- 2 cups Fresh Blueberries
- 4 cups Nectarines Pitted; Roughly chopped
- 1 tbsp Flour
- 1 tbsp Turbinado Sugar Or firmly packed brown sugar
- Ingredients for the topping
- 1/2 cup Steel Cut Oats
- 1/4 cup Sliced Almonds
- 3 tbsp Flour
- 2 tbsp Turbinado Sugar Or firmly packed brown sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Salt
- 2 tbsp Canola Oil
- 1 tbsp Agave Nectar
Preheat oven to 350 degrees F. Lightly coat a 9-inch square baking dish with cooking spray.
In a bowl, combine the berries and nectarines. Sprinkle with the flour and sugar and toss gently to mix. Spread in bottom of baking dish.
To make the topping, in another bowl, combine the oats, almonds, flour, sugar, cinnamon, nutmeg and salt. Whisk to blend. Stir in the oil and honey and blend well.
Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, about 55 minutes.