Description
A delicious and easy-to-make nectarine crumble, perfect for dessert or breakfast.
Ingredients
Scale
- 1 tablespoon butter for buttering baking dish
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/21/2 teaspoon ground cinnamon
- 1/41/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 5 cups sliced nectarines
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/21/2 teaspoon ground cinnamon
- 1/21/2 teaspoon ground cardamom
- pinch kosher salt
Instructions
- Mix the Filling: Start by combining the sliced nectarines with granulated sugar, fresh lemon juice, 1/21/2 teaspoon ground cinnamon, cornstarch, and pinch of kosher salt in a bowl. Mix until the nectarines are coated and shiny. Avoid over-sweetening as the nectarines are naturally sweet.
- Prepare the Topping: Whisk together the all-purpose flour, packed brown sugar, and 5 tablespoons melted unsalted butter until crumbly but still somewhat held together. It should resemble small pebbles; if too dry, add a touch more melted butter.
- Layer It Up: Spread the nectarine mixture evenly into a baking dish, then sprinkle the topping over the nectarines. Ensure that the vibrant color of the nectarines is visible beneath the topping. Aim for an even layer to promote uniform baking.
- Bake Until Golden: Preheat the oven to 375 degrees F. Bake for 45 minutes or until the topping is golden brown and the nectarines are bubbling beneath. If the topping turns too brown, cover it with foil partway through baking.
- Let It Rest: Allow the nectarine crumble to cool for at least 30 minutes before serving. This resting time thickens the juices, making for easier serving and avoiding hot, runny juices.
Notes
- Storage Tips: Wrap any leftovers tightly or transfer them to an airtight container and store in the refrigerator for up to four days.
- Expert Tips: Choose ripe but slightly firm nectarines to ensure a great texture in the finished dish.
- If the topping appears overly crumbly and does not hold together, mix the melted butter thoroughly with the dry ingredients.
- For a thick filling, let the crumble rest for at least 30 minutes after baking to allow juices to set.
- If the topping is browning too quickly, use foil to cover it halfway during baking for protection.
- For a twist, consider adding cardamom or nutmeg to the crumble topping before baking.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 15-20 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream on top, or pair with freshly whipped cream for added richness. It can also be enjoyed chilled with yogurt for breakfast.
- Recipe Variations: Mix sliced nectarines with blueberries for a fruity variety. For an oat topping, substitute the crumble topping with oats. Add a sprinkle of chopped nuts to the topping for added crunch.
- Ingredient Notes: Select ripe nectarines that are firm to the touch. Substitute unsalted butter with plant-based butter for a vegan option. For a crisp texture, be sure to let the dish rest after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg