3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted
Preheat oven to 375.
Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine.
Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.
Bake for 35 – 40 minutes until brown and bubbly.
Serves 10 – 12.