8 fresh nectarines, skinned and sliced
5 tablespoons honey
1/4 cup all fruit peach or apricot preserves
1/4 cup amaretto
2 teaspoons grated orange zest
1/2 cup rolled oats
1/2 cup chopped almonds
3/4 cup cake flour
1/2 teaspoon ground nutmeg
6 tablespoons margarine
1 teaspoon almond extract
Preheat oven to 350 degrees. Lightly coat a 2-quart baking dish with vegetable oil and set aside.
Place nectarines in medium sized bowl and set aside.
In a small pot, combine 2 tablespoons of the honey, preserves, amaretto and 1 teaspoon of the orange zest. Place over low heat, stirring, until the preserves have started to melt.
Pour mixture over the nectarines and toss well. Transfer to baking dish and set aside.
Place the rolled oats and almonds on a baking sheet and place in the over, stirring occasionally until toasted (about 10 minutes).
Transfer the oats and almonds to a medium sized bowl and add the flour, nutmeg and remaining orange zest.
Using a pastry cutter, cut the margarine into the flour mixture until it resembles small peas. Add the remaining honey and almond extract and combine well.
Sprinkle mixture over the fruit in the baking dish.
Place in oven, raise temperature to 375 degrees, and bake until golden brown (25-30 minutes).