Peach and Nectarine Crumble
Description
This peach and nectarine crumble recipe pairs stone fruits with a cinnamon-flavored crumble topping, resulting in a scrumptious dessert or breakfast.
Ingredients
•
3 cups soft peaches, or as needed
•
3 cups soft nectarines, or as needed
•
1/2 cup white sugar
•
3 tablespoons cornstarch
•
1 teaspoon vanilla extract
•
1 cup whole wheat flour
•
1/2 cup brown sugar
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1/4 cup extra-virgin coconut oil
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan.
2
Bring a medium pot of water to a boil; add peaches and nectarines to water one piece at a time. Boil each for 30 seconds; remove from water and cool slightly, about 5 minutes.
3
Remove peels and pits; chop fruit into bite-sized pieces. Transfer to a large bowl; add white sugar, cornstarch, and vanilla extract. Pour filling into the prepared pan. Set aside.
4
Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a medium bowl. Mix with a fork until crumbly; sprinkle topping evenly over filling.
5
Bake in the preheated oven until topping is golden and juice is bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.