This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.
- Serves: 6 persons
- 3½ pounds nectarines
- 1(6 ounce) container fresh raspberries
- 2tablespoons white sugar
- ¾cup brown sugar
- 7tablespoons unsalted butter, room temperature and cut into chunks
- ¾cup all-purpose flour
- ½cup rolled oats
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ¼teaspoon salt
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Bring 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.
Step 3Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
Step 4Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.