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Peach and Nectarine Crumble
Prep
20 mins
Cook
30 mins
Servings
10
Difficulty
Medium
When summer peaches and nectarines are at their peak, this crumble is my go to dessert. The beauty of this recipe is how incredibly simple it is, ready in just fifty minutes from start to table. I love that both fruits are naturally sweet and packed with vitamin C, so even when I add sugar, I feel good about what I'm serving. The cornstarch thickens the fruit beautifully without any fuss, and the whole thing comes together with barely any prep work. It's the kind of dessert that tastes like you spent all day in the kitchen, but honestly, you barely did anything at all.
Ella x
Ingredients
- 33 cups soft peaches, or as needed
- 33 cups soft nectarines, or as needed
- ½ cup white sugar (Optional)½ cup white sugar (optional)
- 33 tablespoons cornstarch
- 11 teaspoon vanilla extract (optional)
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- 2
Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
- 3
Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
- 4
Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- 5
Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.
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