Marking the End of Summer with a Nectarine and Mixed Berry Crumble

I just absolutely looove crumbles!  They are so versatile, you can make them anytime of year with whatever fruit you have on hand.  Last weekend I made these nectarine and mixed berry crumbles.
Using some of the last summer fruits in the farmer's market.  Soon it will be time for fig, date, pumpkin, apple, and pear desserts.

I made several extra of these little crumbles but they didn't even last 24 hours.
Hope you enjoy them as much as we did.

Nectarine and Mixed Berry Crumble

Fruit mixture:                                                                                           Makes 7-8 individual servings                     

6  nectarines (not necessary to peel)
2 tablespoons freshly squeezed lemon juice 
½ cup sugar 
¼ cup all-purpose flour 
1 cup fresh or frozen mixed berries


Crumble mixture:

1 cup all-purpose flour 
1/3 cup sugar ¼ cup  lightly packed dark brown sugar
¼ teaspoon ground cinnamon 
1/2 cup cold unsalted butter, diced 
½ teaspoon salt 

Preheat oven to 350°F / 175°C

Slice nectarines into thick wedges, and place them in a large bowl. Add lemon juice,  sugar, and flour. Toss well. Gently mix in the mixed berries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins.

For the topping, combine the flour, sugar, brown sugar, salt, cinnamon, and butter.  Mix on low speed until the butter is the size of peas. Work mixture with your fingertips until forms big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with foil and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.