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nectarine crumble on a plate with scoops of vanilla ice cream on top

Nectarine Crumble

Katie Clack
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!
4.58 from 14 votes
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Servings 6

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.
  • Using a food processor, add the flour, brown sugar, cinnamon, almonds and salt. Pulse for 5 seconds to combine. Then add old fashioned rolled oats and cubed butter. Pulse quickly until the butter is incorporated into the flour mix and 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.
Keyword nectarine, crumble, dessert, summer, stonefruit
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