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Brown Butter Blueberry Nectarine Crisp

1/2 cup butter
1/2 cup flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup rolled oats

5 cups sliced or chopped nectarines
1 cup blueberries
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid.

As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.

Preheat oven to 350°F. Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan).

Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.

Scrape butter out of the pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.

Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

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