dessert last night... breakfast this morning

     Hard to believe... August begins next week and this is the first purchase I've made of summer nectarines.  I finally just loaded up on peaches, plums, and the nectarines in this dessert.  To make this, I used the recipe for Apple Crisp (recipe HERE) from my mother, substituting 5 large nectarines and a good amount of blueberries (1 cup plus).  Slice the nectarines and place in a bowl with the blueberries.  Add 2 teaspoons arrowroot and toss gently.  This will help thicken the juices you get when baking nectarines.  Optional... Lightly toast chopped walnuts or slivered almonds, about 1/2 cup, and fold into the crisp topping before spooning onto the fruit.  Serve warm or at room temperature with ice cream, Ice Milk, or a good drizzling of heavy cream.  And of course, if there is any Nectarine and Blueberry Crisp left the next morning, eat it for breakfast!

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