• ¾ cup Dierbergs flour
• ½ cup rolled oats
• ½ cup firmly packed Dierbergs brown sugar
• ½ cup chopped roasted and salted shelled pistachios
• Pinch salt
• 7 tablespoons butter, softened
• 4 cups peeled and chopped nectarines
• 2 containers (6 ounces each) fresh blackberries
• 2 tablespoons bourbon
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dierbergs butter, melted
• ¾ cup Dierbergs granulated sugar
• 3 tablespoons cornstarch

FOR TOPPING: In medium bowl, stir together flour, oats, brown sugar, pistachios, and salt until well mixed.

 

Add butter; using fingers, work in butter until mixture resembles coarse crumbs; set aside.

 

FOR FILLING: In large bowl, combine nectarines, blackberries, bourbon, lemon juice, and melted butter.

 

In small bowl, whisk together sugar and cornstarch until well mixed. Sprinkle over nectarine mixture; gently stir until well-mixed.

 

Pour mixture into 10-inch cast iron skillet. Sprinkle topping over filling. Bake in 375°F. oven until top is browned and juices bubble, about 50 minutes.

 

Let stand 10 minutes before serving.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 395
Cholesterol: 31 mg
Fat: 16 g
Sodium: 77 mg
Carbohydrates: 61 g
Protein: 5 g
Fiber:
Saturated Fat: 8 g