Nectarine-Raspberry Crumble

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

Ingredients

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

Steps

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.