Nectarine Lemon Shortbread Crumble

My mother came to visit me recently and left me with two mottled, overripe nectarines upon her departure. I didn’t want to throw them out, but they were definitely past their prime, so I decided to bake them. That’s the nice thing about fruit — when it goes brown, you can still enjoy it by cooking it.

I also happened to have some extra shortbread dough chilling in my fridge, left over from a rather interesting attempt at lemon meringue pie bars (a birthday cake substitute for my boyfriend). I had used a shortbread base for the bars as opposed to graham cracker crumbs, and I saved the leftover dough thinking it would come in handy eventually. And it did!

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