For a richer flavor, consider adding a tablespoon of lemon juice to the fruit filling. Feel free to substitute other stone fruits like plums or apricots. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. To make ahead, prepare the filling and topping separately and store in the refrigerator until ready to bake. Assemble just before baking. Add chopped nuts (like almonds or pecans) to the crumble topping for extra crunch.
Peach and Nectarine Crumble
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS18
Capture the essence of summer with this delightful Peach and Nectarine Crumble. A symphony of sweet, juicy stone fruits baked under a golden, crumbly topping – it's the perfect balance of rustic charm and elegant flavor. Ideal for a leisurely brunch, a comforting dessert, or simply a celebration of seasonal bounty.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol0 mg
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Fiber3 g
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Protein3 g
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Saturated Fat6 g
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Sodium131 mg
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Sugar20 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Grease a 9-inch square baking pan or pie dish. (5 minutes)
02
StepPrepare the Fruit: Briefly blanch the peaches and nectarines by submerging them in boiling water for 30 seconds each. Immediately transfer to an ice bath to cool. (10 minutes)
03
StepGently peel off the skins, remove the pits, and chop the fruit into bite-sized pieces. (5 minutes)
04
StepCombine Filling: In a large bowl, gently toss the chopped peaches and nectarines with granulated sugar, cornstarch, and vanilla extract. Ensure the fruit is evenly coated. (2 minutes)
05
StepPour the fruit mixture into the prepared baking pan, spreading it in an even layer. (1 minute)
06
StepMake the Crumble Topping: In a separate bowl, whisk together whole wheat flour, brown sugar, baking powder, cinnamon, and salt. (3 minutes)
07
StepPour the melted coconut oil over the dry ingredients. Use a fork or your fingertips to cut the coconut oil into the mixture until it forms coarse crumbs. (5 minutes)
08
StepSprinkle the crumble topping evenly over the fruit filling, ensuring to cover the entire surface. (1 minute)
09
StepBake: Place the crumble in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. (35 minutes)
10
StepCool: Remove from the oven and let cool for at least 15 minutes before serving. This allows the filling to thicken slightly and prevents burning your mouth. (15 minutes)
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RECIPE REVIEWS
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Shayna Bernier
Jun 15, 2025I love how easy this recipe is to adapt with different fruits. I tried it with berries and it was equally amazing!
Rolando Huel
May 13, 2025This recipe is a keeper! The whole wheat flour adds a lovely nutty flavor to the crumble.
Doris Stehrschmeler
May 4, 2025My family devoured this crumble in minutes! It's the perfect summer dessert.
Santiago Gerhold
Apr 29, 2025The blanching technique made peeling the peaches and nectarines so much easier!
Florian Boyle
Apr 27, 2025I added a pinch of cardamom to the topping – it was a delicious addition!