Ingredients for Nectarine Blueberry Crumble
- 4 cups peeled and sliced nectarines
- Light Brown Sugar
- 1/4 teaspoon ground cinnamon
- Pure Vanilla Extract
- Fresh Lemon Juice
- 2 cups fresh blueberries
- 1/2 cup pecan halves
- Rolled Oats
- Whole Wheat Pastry Flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Unsalted Butter
- Cream
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How to Make Nectarine Blueberry Crumble
- Preheat oven to 375°F (190°C).
- Butter a 2 to 2 1/2-quart baking dish or gratin.
- In a large bowl, gently toss together: 4 cups peeled and sliced nectarines, 2 cups fresh blueberries, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon lemon juice, and 1/4 teaspoon ground cinnamon.
- Pour the fruit mixture into the prepared baking dish.
- In a small dry skillet, toast 1/2 cup pecan halves over medium heat for 2-3 minutes, or until fragrant. Remove from heat and coarsely chop.
- In a large bowl, combine: 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed light brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in the toasted pecans.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving. Enjoy warm, with a dollop of whipped cream or vanilla yogurt (optional).
- Advance preparation: The crumble topping can be made a few hours ahead and refrigerated. The baked crumble can be made a couple of hours ahead and reheated.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
141g
Fat
39g
Carbs
18g
