Nectarine and Cherry Crumble
Juicy nectarines and dark cherries baked beneath a deeply golden, buttery oat crumble. A warm late-summer dessert made for serving with vanilla ice cream
Servings: 6 Servings
Equipment
- 1 9x6 Baking Dish
Ingredients
Nectarine and cherry filling
- 4 cups fresh nectarines pitted and sliced
- 2 cups frozen pitted cherries not thawed
- ⅓ cup granulated sugar ⅓ cu
- 2 tablespoon cornstarch
- ¼ teaspoon almond extract
- Pinch of fine salt
Oat crumble topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ⅔ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C). Set a 9x6-inch baking dish on a parchment-lined sheet pan.
- Add the sliced nectarines and frozen cherries to the baking dish. Sprinkle over the granulated sugar, cornstarch and salt, then add the almond extract. Toss until the fruit is evenly coated and no dry cornstarch remains.
- In a medium bowl, stir together the flour, rolled oats, brown sugar, cinnamon and salt.
- Pour in the melted butter and stir until the mixture is evenly moistened and forms large, irregular clumps.
- Scatter the crumble evenly over the fruit without pressing it down.
- Bake for 50–60 minutes, until the topping is deeply golden and the fruit is bubbling vigorously around the edges and through the centre. If the topping browns too quickly, loosely cover the dish with foil for the remaining bake time.
- Cool for 30–45 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
- Keep the cherries frozen until you add them to the filling; thawing them first adds unnecessary liquid.
- You can leave the nectarine skins on. They soften as the crumble bakes and add colour to the filling.
- Bubbling at the centre is the best sign that the cornstarch has fully activated.
- Store covered in the refrigerator for up to 3 days. Reheat individual portions or warm the baking dish at 325°F until heated through.
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