Nectarine-Raspberry Crumble
Prep
20 mins
Cook
50 mins
Servings
6
Difficulty
Hard
Every summer, I find myself drowning in fresh nectarines from the farmers market, and this crumble has become my go to solution. The combination of sweet nectarines and tart raspberries is absolutely magical, and the best part is how simple it really is to throw together. With just twenty minutes of prep work, you'll have a gorgeous dessert bubbling away in the oven. Raspberries are packed with antioxidants and fiber, making this feel a little bit virtuous alongside all that buttery crumble topping. This recipe comes together quickly and uses ingredients most of us already have on hand, so it's perfect for unexpected guests or a last minute treat on a busy weeknight.
Ella x
Ingredients
- 33 ½ pounds nectarines
- 11 (6 ounce) container fresh raspberries
- 22 tablespoons white sugar
- ¾ cup brown sugar¾ cup brown sugar
- 77 tablespoons unsalted butter, room temperature and cut into chunks
- ¾ cup all-purpose flour¾ cup all-purpose flour
- ½ cup rolled oats½ cup rolled oats
- 11 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg½ teaspoon ground nutmeg
- ¼ teaspoon salt¼ teaspoon salt
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
- 3
Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
- 4
Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.
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