Nectarine Crisp

Nectarine Crisp

1 full quart prepared nectarines (since my quarts are not totally full, I am adding the two together)
1/4 c. - 1/2 c. sugar (adjust to suit your taste - since my nectarines already were packed in sugar I used 1/3 c. to this recipe.)
1 tsp. cinnamon
1/2 c. old fashioned rolled oats (not quick cooking)
1/2 c. packed brown sugar
1/4 c. flour
1/2 a stick (1/2 c.) of Crisco butter flavor shortening stick

Preheat oven to 375-degrees. Grease a baking dish and set aside.

Pour nectarines into a mixing bowl; reserving juice. ( juice can be saved and used as a topping on ice cream, in a recipe for cooking chicken, in place of syrup on your pancakes, etc., so don't throw it out. If you want you can put it in a smaller canning jar and freeze it until you need it.)

In a small bowl, mix together sugar and cinnamon and sprinkle over nectarines. Toss to mix; then pour into baking dish.

In a another bowl, stir together oats, brown sugar and flour. Using a pastry blender, cut-in butter/margarine until mixture resembles coarse crumbs.

Sprinkle over nectarines.

Bake for 30 to 35 minutes or until fruit is tender and topping is golden.

My nectarines kept 'making' juice as it cooked so my topping is not exactly a crisp, but hey it tasted great anyway.