Preparation / Directions:
Combine first five ingredients in processor. Using on/off turns process until mixture forms moist clumps. Mix nectarines, sugar, tapioca and lemon juice in large bowl. Let stand 30 minutes. Preheat oven to 350 degrees. Spoon filling into butter 8-inch glass baking dish. Sprinkle topping over. Bake until fruit is tender and topping is brown and crisp, about 45 minutes. Serve crisp warm with ice cream.
Prep Time: 20 minutes Cook Time: 45 minutes Makes: 6 servings
I love crisps of all kinds but especially ones made with stone fruits (peaches, plums and the like) during the summer.
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