Nectarine-Raspberry Crumble recipe

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Ingredients

3 ½ pounds nectarines
1 (6 ounce) container fresh raspberries
2 tablespoons white sugar
¾ cup brown sugar
7 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
½ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Nutrition Info

454.9 calories
carbohydrate: 79.4 g
cholesterol: 35.6 mg
fat: 15.1 g
fiber: 7.8 g
protein: 5.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 107.2 mg
sugar: 53.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.

  3. Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.

  4. Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Recipe Yield

6 servings

Recipe Note

This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.

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