Preheat the oven to 350 degrees F.

Place four ramekins on a baking sheet.*

In a medium bowl, combine the sliced nectarines, blueberries, brown sugar, vanilla, cinnamon, and salt, and stir to combine.

In a small bowl, whisk together the cornstarch and lemon juice, and once combined add to the fruit filling mixture, stirring well to incorporate.

Divide fruit filling between the four ramekins.

To make the crisp topping, combine the butter, oats, flour, brown sugar, and granulated sugar in a small bowl and mix with a fork until well combined.

Sprinkle the crisp topping over the ramekins.

Bake in the preheated oven for 18-20 minutes, until the crisp topping is golden brown and the fruit filling is bubbling.

Serve topped with vanilla ice cream, and enjoy!