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This peach and nectarine crumble is pretty enough to be a treat for houseguests but still easy enough to make for an indulgent breakfast. When peaches and nectarines are in season, any farmers? market will be guaranteed to have at least three or four vendors selling them. This recipe uses those stone fruits in a way that elevates them without being too fussy.
Ingredients
Filling
- 3 cups ripe peaches, or as needed
- 3 cups ripe nectarines, or as needed
- ½ cup white sugar (Optional)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (Optional)
Topping
- 1 cup whole wheat flour
- ½ cup brown sugar
- ¼ cup extra-virgin coconut oil
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (Optional)
- ¼ teaspoon salt
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan. Bring a pot of water to a boil.
Step 2
Make the filling: Boil each peach and nectarine, one fruit at a time, for 30 seconds; let cool until ready to handle, about 5 minutes. Remove peels and pits, then chop fruit into bite-sized pieces.
Step 3
Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.
Step 4
Make the topping: Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with a fork or your hands until crumbly; sprinkle evenly over filling.
Step 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.
Tips
Depending on how sweet and juicy your fruit is, you can adjust the amounts of sugar and cornstarch. Also, feel free to omit the sugar. This recipe can easily be made vegan and dairy-free.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat7g | 10% |
| Saturated Fat6g | 29% |
| Cholesterol0mg | 0% |
| Sodium131mg | 6% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber3g | 12% |
| Total Sugars20g | |
| Protein3g | |
| Vitamin C7mg | 34% |
| Calcium55mg | 4% |
| Iron1mg | 6% |
| Potassium287mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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