Nectarine & Raspberry Crisp

Makes 6 to 8 servings

2 to 3 nectarines, halved, pitted and sliced

1/3 c. apricot preserves

1 t. vanilla extract

2 c. raspberries

1/2 c. all-purpose flour

1/3 c. brown sugar, packed

1/2 t. cinnamon

1/4 t. nutmeg

1/3 c. butter

1 c. granola

1/4 c. toasted slivered almonds, coarsely chopped

Garnish: vanilla ice cream

In a lightly greased 8"x8" baking pan, stir together nectarines, preserves and vanilla. Gently fold in raspberries; set aside. In a bowl, combine flour, sugar and spices. Cut in butter until mixture resembles coarse crumbs. Add granola and almonds; toss with a fork until mixed. Sprinkle granola mixture over fruit in pan. Bake, uncovered, at 375 degrees for 25 to 30 minutes, until topping is golden. Serve warm or at room temperature, topped with ice cream.

Give your favorite fruit dessert a fresh new look with a lattice top! Slice a pie crust into one-inch strips and crisscross them on top of the filling. Brush crust with water and a sprinkle of sugar, then bake until golden.