Blueberry Nectarine Crisp - cooking recipe

Ingredients

topping
1 1/4 cups flour
3/4 cup light brown sugar
1/2 cup butter, cut into cubes (1 stick)
filling
2 lbs nectarines, halved,pitted,and cut into 8 wedges each (about 6)
4 cups fresh blueberries
1 cup ruby port, divided
2 tablespoons arrowroot
1 teaspoon vanilla extract
1/2 cup sugar

Preparation

for topping:
combine sugar and flour in a bowl.
add butter and rub with fingers until crumbly.
for filling:
preheat oven to 350.
butter a 13x9 baking dish.
in a large bowl add nectarines, blueberries.
mix vanilla, arrowroot and 1/4 c port together in a small cup, set aside.
in a saucepan add sugar and remaining port, bring to a boil, boil for 3 minutes, whisking.
add cornstarch mixture, stir to thicken.
pour into fruit.
put fruit filling in the baking dish.
sprinkle topping over.
bake about 40 minutes until bubbly and topping is crisp.
cool, serve warm.