This is our version of a Saveur Magazine recipe we found for Blueberry Crisp, which we love and make often. However, if we are going to serve our sweet dessert wine, Semillon de Soleil, the perfect match is to make the dish with nectarines or peaches. Once you take a bite and a sip you realize how well these fruits match the wine’s honeyed and peachy qualities.
Preheat oven to 350 degrees. Toss together the sliced nectarines and granulated sugar in a bowl, then transfer to a small baking dish.
Combine flour, brown sugar, and a pinch of salt in a food processor. Cut butter into five pieces and add to the flour mixture. Pulse until mixture resembles coarse meal. Sprinkle mixture evenly over nectarines.
Bake for 30 minutes or until nectarines are bubbling and topping is golden. Allow to cool for 15 minutes. Serve warm or at room temperature, and keep in mind, a scoop of vanilla ice cream only enhances the deliciousness of this dessert.