This little beauty makes a great dessert or even a sweet addition to breakfast or brunch. The California nectarines that I've purchased are fantastically sweet this year, and they pair perfectly with the tartness of blueberries.
I made it this morning as a sweet "dessert" for our brunch French toast. The smell of this dish baking in the oven was almost too much to handle.
To make this yourself, begin with a bowl of diced nectarines and drained blueberries, patted dry. Add honey, brown sugar, corn starch & cinnamon, and mix until the corn starch is combined. The corn starch will just give the berry and nectarine a nice thick sauce rather than becoming watery when it bakes.
Set the fruit aside and let it "marinate". The longer it sits around, the sweeter it'll get.
I mean...don't leave it sitting on your counter for a week or anything...but 30 minutes is good.
Place the fruit into individual ramekins or a small baking dish. Make sure to include that lovely juice hanging out at the bottom of the bowl!
Then top with the rolled oats mixture. Press it down enough so it's not going to fall off the edges when you transfer it to the oven.
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