Bob and I made a nectarine and raspberry crisp last night. He sliced the nectarines while I made the topping, a mixture of rolled oats, walnuts, whole wheat flour, brown sugar and sinful butter. We baked it for a half hour and then out of the oven it came in all its succulent glory. I loved the sight of our confection, the rosy blush that the burst raspberries gave to the nectarines' fragrant white flesh, but I loved eating it even more.
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