Nectarine Crumble

Crumbles have been a favorite dessert of mine ever since I was a kid. We always had them at family barbecues, and while the filling varied from rhubarb to apple to peach and plum, the crisp, buttery topping was always the same. And the topping is definitely my favorite part. I made a crumble with nectarines today, because I had several that were really ripe, but you can really use any fruit. I especially like apple with blueberry, rhubarb with strawberry, and any stone fruit, either on its own or mixed. This is a really easy recipe, adapted from a recipe for a Rhubarb Crisp from Williams-Sonoma. 

Ingredients for the Filling:

• 6 large nectarines, thinly sliced. (I kept the skin on, but you can peel them if you like.)
• 2 tablespoons of flour to absorb any liquid the fruit releases and make it into a syrup.

Ingredients for the Topping:

• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup rolled oats
• 1/4 cup butter (room temperature)

Instructions:

• Preheat your oven to 350F.
• Place the sliced fruit in a greased pie dish and mix the flour in until it is evenly incorporated.
• Place all the dry ingredients for the topping in a large bowl and mix.
• Add the butter and use your hands to distribute it evenly, until the mixture resembles wet sand.
• Sprinkle the topping over the fruit, making sure it covers everything.
• Bake for 40 minutes, or until the topping is golden brown. 

 

This is what it should look like when it is fully cooked.

I recommend serving the crumble with some vanilla ice cream or whipped cream. Enjoy!