Brown Sugar Nectarine Crumble
Use fresh or frozen nectarines to create this sweet, tart, buttery-topped crumble bursting with end-of-summer flavor. Only have a pile of peaches or red plums on hand? No problem! Use your favorite stone fruit to bring this crowd-pleasing, hostable dessert to the table.
Equipment
- 8x8 baking dish
- Baking sheet
- Cutting board or butcher block
- Paring knife
- Measuring spoons & cups
- Rubber spatula
- Clean dish towel for drying the mixing bowl for reuse
- Hand-held mixer
- Serving spoon
Ingredients
Nectarine Base:
- 6-8 medium nectarines about 4 heaping cups sliced or chopped (fresh or frozen, not canned)
- ⅓ cup brown sugar, not packed adjust to your taste
- 1 Tablespoon real maple syrup optional, depth of flavor
- 1 teaspoon fresh lemon juice
- 2 Tablespoons all purpose flour
- 1 teaspoon corn starch
Crumble Topping:
- ½ cup brown sugar, not packed adjust to your taste - this is a less sweet baseline to start
- ½ cup unsalted butter, plus 2 tablespoons for pan prep softened and slightly melted
- ¼ teaspoon ground cardamom optional, depth of flavor
- 1 teaspoon vanilla extract
- Pinch Kosher salt
- 1 cup all purpose flour
Instructions
- Preheat the oven to 350F. Lightly grease an 8x8 baking dish with butter and set aside.
- Make the nectarine base. Rinse and slice the nectarines into equal-sized pieces, about 1/4-1/2 inch thick. Place the sliced fruit in a medium bowl and add the brown sugar, maple syrup, lemon juice, flour, and cornstarch. Stir gently to combine. Pour the nectarine mixture into the base of your prepared baking dish and set aside. Quickly rinse and dry your mixing bowl to use for the next step.
- Make the crumble topping. Quickly rinse and dry the large mixing bowl to reuse, or use another large bowl. Place the butter, sugar, cardamom, vanilla extract, and salt. Use a handheld mixer for best results and mix on low until everything is evenly combined. Slowly add the flour to your butter/sugar mixture until it is fully incorporated and you are able to crumble the mixture with your fingers. When you squeeze a small pinch of the mixture, it should easily form a ball. When you rub it between your fingers, it should just as easily crumble to pieces.
- Assemble the Nectarine Crumble. Using your hands, crumble the topping over the nectarine mixture until evenly distributed. Place the baking dish on a baking sheet (in case the nectarine goodness bubbles over) and into the 350F oven for 45 minutes. Check for bubbly fruit edges and a golden brown, crumble top. If it’s not quite browned enough or needs more time to bubble, give it another 5 minutes in the oven. Once you are pleased with the coloring, remove from the oven.
- Rest, Serve & Enjoy! Rest for about 30 minutes before serving to allow it to thicken and cool. Serve with a scoop of vanilla ice cream, a dollop of whipped Chantilly cream, or just as it is. Enjoy!
Notes
- You can use a larger or smaller dish based on what you have. The size of the dish will also affect the thickness of the dessert, so plan to adjust the bake time (less time for a larger dish).
- If you only have a pile of peaches or red plums on hand, no trouble at all! You can use your favorite stone fruit to bring this crowd-pleasing, hostable dessert to the table. Thicker skinned fruit benefits from removing the skin before slicing and baking into the crumble.
- This dish can be served hot, at room temperature, or cold - you decide! Serve with fresh whipped cream or vanilla bean ice cream.
Nutrition
Serving: 0.75cupCalories: 216kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 16mgPotassium: 169mgFiber: 2gSugar: 10gVitamin A: 708IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!