Crisp with blueberries and nectarines

Ingredients:

Filling

• 1.8 kg nectarines, thinly sliced
• 1 liter of blueberries
• 1 tbsp softened butter for greasing the pan
• 0.5 cup granulated sugar
• 2 heaping tablespoons of cornstarch
• A pinch of coarse salt
• Zest and juice of 1 orange (reserve zest for topping)

Topping

• 1 cup premium flour
• 1 cup oatmeal
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• A pinch of coarse salt
• 220 g chilled salted butter
• 0.5 cup chopped pecans

Whipped cream

• 2 cups heavy cream
• 1 tbsp. granulated sugar

Preparation:

1. Preheat oven to 175°C and grease a 22x32cm baking dish.
2. Filling:
   
   In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt, and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
3. Topping:
   
   In a large bowl, combine flour, oats, granulated sugar, brown sugar, and salt and stir to combine.
4. Cut 165g of butter into cubes, then fold the cubes of butter into the flour mixture using a pastry cutter or two table knives. Stir in the pecans and orange zest.
5. Spread the topping over the fruit. Cut the remaining 55g of butter into cubes and arrange them on top of the topping. Cover with foil and bake for 30 minutes.
6. Then remove the foil and continue baking until the top is golden brown and the fruit is bubbly, 25-30 minutes. Let cool slightly and serve.
   
   Whipped cream:
   
   Combine the cream and sugar in a bowl and beat until the desired consistency is reached.
7. Place the crisps on plates and garnish with whipped cream.