Medium Breakfast

Peach and Nectarine Crumble

Name: Peach and Nectarine Crumble
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 cups ripe peaches , or as needed; 3 cups ripe nectarines , or as needed; 0.5 cups white sugar , Optional; 3 tablespoons cornstarch; 1 teaspoon vanilla extract , Optional

Total Time

42 min

15m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This peach and nectarine crumble is pretty enough to be a treat for houseguests but still easy enough to make for an indulgent breakfast. When peaches and nectarines are in season, any farmers' market will be guaranteed to have at least three or four vendors selling them. This recipe uses those stone fruits in a way that elevates them without being too fussy.

Ingredients

3 cups ripe peaches , or as needed
3 cups ripe nectarines , or as needed
0.5 cups white sugar , Optional
3 tablespoons cornstarch
1 teaspoon vanilla extract , Optional

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan. Bring a pot of water to a boil.
2

Make the filling: Boil each peach and nectarine, one fruit at a time, for 30 seconds; let cool until ready to handle, about 5 minutes. Remove peels and pits, then chop fruit into bite-sized pieces.
3

Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.
4

Make the topping: Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with a fork or your hands until crumbly; sprinkle evenly over filling.
5

Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.