Nectarine Crumble
This not-too-sweet summery nectarine crumble has the most addictively crunchy oat topping thanks to a healthy dose of almonds. With minimal added sugar, the flavor of the nectarines shines through for a standout summer dessert!
Ingredients
- 8 underripe nectarines
- 1/3 cup granulated sugar
- 1 lemon zested and juiced
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 1 1/4 cup all purpose flour
- 2/3 cup old fashioned rolled oats
- 2/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped almonds
- pinch kosher salt
- 1 1/2 sticks cold unsalted butter
Instructions
- Preheat your oven to 350 degrees.
- Cube your unsalted butter and place in a bowl. Cover with plastic wrap and place in the freezer while you prep the rest of your ingredients.
- Slice your nectarines into 1/4" thickness, leaving the skin on.
- In a mixing bowl, combine the nectarine slices with 1/3 cup granulated sugar, lemon zest, lemon juice, vanilla extract, and cornstarch. Gently stir until the fruit is coated in the mixture and there's no excess mixture in the bottom of the bowl.
- Transfer fruit to a well buttered 9x13" baking dish or enamel braiser.
- In a large bowl add the flour, brown sugar, cinnamon, almonds, salt, old fashioned rolled oats and stir to combine. Add in the cubed butter. Using your fingers, pinch the butter into the oat mix (using a pastry cutter helps) until the butter resembles the size of peas.
- Evenly scatter the crumble mix over the nectarines. Bake at 350 degrees, uncovered, for 35-40 minutes, or until juices are bubbling and crumble topping is golden brown. Let sit for 15 miuntes to cool before digging in.
Notes
Expert Tip
- Start with underripe nectarines. You don't want them to be rock hard though. They should have the slightest give to them when gently squished, but still too hard to take a bite out of and enjoy fresh.
- Make sure your butter is extra cold when you incorporate it into your oat mix.
- If you don't have almonds, try hazelnuts, walnuts or pecans.
- Double your batch of crumble topping and keep in the freezer so you can easily whip up another batch later on. Your future self will thank you!
- This crumble is infinitely better with vanilla ice cream on top.
Tried this recipe?Let us know how it was!