Strawberry Nectarine Crumble

Freshly baked Strawberry Nectarine Crumble

Best served with a scoop of vanilla ice cream.

Ingredients

Fruit Filling

• 4 cups sliced nectarines
• 2 cups sliced strawberries
• ½ lemon, juiced
• 2 tsp vanilla extract
• ½ cup granulated sugar
• 2 tbsp cornstarch

 

Crumble Topping

• ½ cup unsalted butter, melted
• 1 cup rolled oats
• ½ cup brown sugar
• ½ cup all-purpose flour
• 2 tsp ground cinnamon

 

Directions

Preheat the oven to 350°F (175°C).

1. Prepare the Fruit Filling: In a large bowl, combine the sliced nectarines and strawberries. Add the lemon juice and vanilla extract and gently toss to coat the fruit evenly.In a small bowl, mix together the granulated sugar and cornstarch until fully combined and lump-free. Sprinkle over the fruit and toss again until evenly distributed.Transfer the fruit mixture into a 9-inch baking dish and spread into an even layer.
2. Make the Crumble Topping: In a medium bowl, combine the melted butter, rolled oats, brown sugar, flour, and cinnamon. Stir until the mixture forms a coarse, crumbly texture with small clusters throughout.
3. Assemble the Crisp: Evenly sprinkle the crumble topping over the fruit, ensuring the entire surface is covered.
4. Bake: Bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
5. Cool and Serve: Allow the crisp to cool for 10–15 minutes before serving to help the filling set slightly. Serve warm on its own or with ice cream, if desired. Enjoy!