Nectarine-Blueberry Crisp - by Summer

This was a first for me - I ran out of sugar today!  Seriously - how does one just run out of sugar?!  Especially a regular baker like me?  I suppose it's not that strange given the fact that I have been sick this week.  On Sunday my husband did our weekly grocery shopping instead of me, and typically I would have caught it (or not). 

Anyhow my darling little baby had me up early today, so at 6 am I decided to finally make this week's recipe.  I was measuring out the ingredients and discovered I was less than 1/8 of a cup short on sugar!  I was tempted to pack the baby in the car and run out to the store, but my husband's car was blocking mine (I can't drive stick)!  I finally got the sugar late today and was able to complete the recipe.

This is a quick and tasty dessert.  I love the combination of the nectarines and blueberries, although it would have never occurred to me to combine the two into a crisp!  The thickening agent is tapioca, which I have never baked with before.  I am intrigued now by Tapioca Pudding and may even have to try it. 

I was being lazy when I made this recipe, so instead of dragging out the food processor to make the topping, I just used my pastry blender.  I am not sure if that made a difference or not.  The topping didn't seem like a typical crisp topping.  Maybe one of the reasons is I usually use quick oats in my crisp toppings.  I think in the future I would probably add them as well. 

My crisp took 60 minutes to bake.  I tasted this while it was still warm and it was amazing.  This is the perfect time of year for this dish and I definitely will be making this again!