Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes or until cranberries pop and mixture thickens. Spoon evenly into a lightly greased 13- x 9-inch baking dish.Combine oats, flour, and brown sugar in a small bowl; cut in butter with a pastry blender until crumbly. Sprinkle over fruit mixture.Bake at 375° for 20 to 25 minutes or until lightly browned. Serve warm with ice cream or whipped cream.
Preheat oven to 375 degrees F. Spray a 9 x 2 inch baking dish with butter cooking spray. Place nectarines in a large mixing bowl and sprinkle with lemon juice. Place the lemon zest and graham cracker crumbs in separate mixing bowl. Add butter and mix thoroughly until the texture appears sandy. Add sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Mix until well combined.
To add the topping, layer half of crumbs in bottom of pan. Layer sliced nectarines on top of crumbs. Sprinkle remaining crumbs over fruit and dot with butter. Bake 30-35 minutes until topping has browned. Let cool. Serve warm with your desired topping.
“People don’t notice whether it’s winter or summer