While away camping with my son’s boy scout troop on Block Island last week I made dinner for 20 adults.  I also made a killer nectarine, peach & blueberry crisp (gluten-free too).  It was done in a Dutch oven on a campfire.  I decided to make another one (without peaches) but added another element by mixing a little lemon curd with whipped cream.  Delicious. 

I had a little rhubarb and some strawberry compote so I made mini strawberry rhubarb crisps at the same time. 

Recipe below.

Update:
Here’s my original crisp recipe: http://www.mykidsreallyeatthis.com/strawberry-rhubarb-crisp/

This is how I made this latest one (smaller size):
Crumb topping:
1 cup oats
1/2 mixed gluten-free flours
1/2 tsp xantham gum
1/4 cup brown sugar
1/4 cup white organic sugar
1/2 tsp salt
1/2 stick butter cut into small pieces
dash of cinnamon
Fruit mix:
5-6 nectarines
1/2 quart of blueberries
Tbsp sugar
juice from 1/5-1/4 lemon

Topping: Mix all ingredients except butter together.  Using your fingers or knives, cut butter into mixture.  When butter is in pieces about pea sized or smaller and coated with flour/oats you can then pour over fruit in pan.  
Fruit: cut nectarines (or peaches) into small pieces (about 1/2-1 inch).  Toss gently with blueberries, lemon juice and sugar.  Pour into oven-proof pan (I use glass).  Top with Crumb mixture.  Bake at 375-400 for 10 minutes.  Continue to bake at 350F for 25 minutes or you see juices of fruit bubbling up. 
The whipped cream I used:  mix small container heavy cream, tsp sugar, 1/2 tsp vanilla and whip.  Gently fold 1 Tbsp lemon curd to 4 Tbsp cream.