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

Nutrition per serving