This crumble of peaches and nectarines is elegant enough to serve as a gift to home visitors while remaining simple to prepare for a decadent breakfast. Any farmers’ market will be certain to have at least three or four sellers selling peaches and nectarines when those fruits are in season. This recipe elevates the stone fruits without being overly complicated.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch crumble |
Ingredients
- 3 cups ripe peaches, or as needed
- 3 cups ripe nectarines, or as needed
- ½ cup white sugar (Optional)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (Optional)
- 1 cup whole wheat flour
- ½ cup brown sugar
- ¼ cup extra-virgin coconut oil
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (Optional)
- ¼ teaspoon salt
Instructions
- 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.
- 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.
- Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.
- 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.
- 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.
- Depending on how sweet and juicy your fruit is, you can adjust the amounts of sugar and cornstarch. Also, feel free to omit the sugar. This recipe can easily be made vegan and dairy-free.
- You can use 1/2 cup of softened, unsalted butter for the coconut oil.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 131 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent basic recipe. We have a peach tree so I used all peaches, no nectarines. Like some of the others, I used a 9 x 13 pan and used about 1.5x the ingredients. I also used 1/2 cup of rolled oats and less flour and added 1/2 cup of chopped pecans. Loved the texture and taste. I may add more pecans next time.
I didn’t have nectarines but did have a ton of peaches so I just used those. I did one and a half times the recipe to put it in a 9×13. Outside of that I left it just as it was and it turned out fantastic. My family loves it and using 9 cups of peaches was awesome!
Skip Dinner. Seriously. Modifications: 1/2 c oats, 1/2 c flour, did not boil produce just skinned the ripe fruit. Added 1 tsp lemon zest, 1/4 t ground ginger and 1/8th t ground nutmeg. Sooooooooo delicious. Who needs dinner. This feeds the soul. Mmmmmmmm!
It smells awesome. Peeling and coring the fruits took me the most time to do. Everything else was simple. The changes I made; I omitted the peaches entirely and just used nectarines because I have a huge box of them to get through. In the crumble I halved the flour and added rolled oats instead, to add more of a crunch. All in all it was easy to make