Preparation: 30 minutes
Cooking: 20 minutes
4-6 servings

Nectarines and blackberries both enjoy a brief but glorious midsummer season. When they are available, you've got to make the most of them. A crisp is a very simple fruit dessert that lets delicious ripe fruit play the starring role. Serve with vanilla ice cream, if desired, to cap off a barbecue.

Tools: large pot, baking sheet, 9-inch pie pan or baking dish, paring knife, slotted spoon, whisk

FOR THE TOPPING
Scant 1 1/3 cups flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
¼ tsp kosher salt
¼ tsp ground cinnamon
1 cup whole almonds with the skin, toasted and coarsely chopped
¾ cup cold butter

FOR THE FRUIT
5 or 6 ripe nectarines
1 cup fresh blackberries
Pinch of kosher salt
2 Tbsp granulated sugar
1 tsp balsamic vinegar

To make the topping, whisk together the flour, both sugars, the salt, and the cinnamon. Stir in the almonds. Cut the butter into small pieces and work into the flour mixture with your fingertips, rubbing and smearing, until the topping comes together and has a crumbly texture.

Preheat the oven to 350°F.

To prepare the fruit, bring a large pot of water to a boil and have a large bowl of ice water ready nearby. Immerse each nectarine into the boiling water for 4-5 seconds, depending on the ripeness, then remove it from the pot with a slotted spoon and plunge the nectarine into the ice water for several seconds. Use your fingertips to pull the skin off the nectarines; it should peel right off. Remove any stubborn bits of peel with a paring knife. Halve each nectarine and discard the pit. Slice each half into 3 wedges and place in a bowl. Add the berries, salt, and granulated sugar. Drizzle the vinegar over the fruit and toss to mix. Spoon the mixture into a 9-inch pie pan or a baking dish small enough so that the fruit comes nearly up to the top.

Sprinkle ¾ cup of the topping over the fruit. Place the pan on a baking sheet to catch any drips and place the baking sheet in the oven. Bake until the topping is golden brown and the fruit juices have begun to bubble up the sides, 20-25 minutes. Remove from the oven and let cool slightly before serving.

Note: This recipe yields more topping than you will need, but is best made in larger quantities and stores very well tightly covered in the refrigerator or freezer for next time.