Name: Nectarine-Raspberry Crumble recipe
Ingredients: 3 ½ pounds nectarines;1 (6 ounce) container fresh raspberries;2 tablespoons white sugar;¾ cup brown sugar;7 tablespoons unsalted butter, room temperature and cut into chunks;¾ cup all-purpose flour;½ cup rolled oats;1 teaspoon ground cinnamon;½ teaspoon ground nutmeg;¼ teaspoon salt

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Ingredients

3 ½ pounds nectarines 1 (6 ounce) container fresh raspberries 2 tablespoons white sugar ¾ cup brown sugar 7 tablespoons unsalted butter, room temperature and cut into chunks ¾ cup all-purpose flour ½ cup rolled oats 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt

Nutrition Info

454.9 calories carbohydrate: 79.4 g cholesterol: 35.6 mg fat: 15.1 g fiber: 7.8 g protein: 5.8 g saturatedFat: 8.7 g servingSize: - sodium: 107.2 mg sugar: 53.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Recipe Yield

6 servings

Recipe Note

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

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