Great as a dessert or a light snack.

Serves: 8

Ingredients:

• 4 large white or yellow nectarines, cut into 1-inch cubes
• 1 pint fresh blueberries, rinsed
  
• 1-½ teaspoons instant tapioca
  
• 3 tablespoons honey
  
• 2 teaspoons lemon zest, finely grated

  Topping
  

• 1 tablespoon unsalted butter, cut into thin slices
  
• ¾ cup old fashioned rolled oats
  
• ¼ cup light brown sugar, packed
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 400° F. Combine the nectarines and blueberries in a medium sized glass baking dish. Sprinkle with the tapioca and add the honey and lemon zest. Mix well, making sure fruit is evenly distributed across the baking dish. Cover with aluminum foil and bake on center rack for 10 minutes.
   
2. While the fruit is cooking, make the topping. In a bowl, work the butter into the oatmeal using your hands. Stir in the brown sugar and cinnamon.
   
3. Remove the fruit from the oven, uncover and stir. Sprinkle the topping over the fruit and return it to the oven, uncovered. Bake 15-20 more minutes, until the topping is browned. Serve warm.