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Nectarine and Blueberry Crumble
Indulge in the delightful flavors of summer with this scrumptious Nectarine and Blueberry Crumble. The juicy, sun-ripened nectarines paired with plump blueberries create a symphony of sweetness, while the buttery oat crumble topping adds a satisfying crunch. This dessert, perfect for warm evenings, is not only a feast for the taste buds but also a celebration of seasonal ingredients. Historically, crumbles originated in the United Kingdom during World War II as a way to use up fruit and leftovers, transforming simple ingredients into a comforting treat.
Ingredients
- Unsalted butter
- 1/2 cup, cold and cubed
- Salt
- 1/4 teaspoon
- Cinnamon
- 1 teaspoon
- Brown sugar
- 1/2 cup, packed
- Rolled oats
- 1 cup
- All-purpose flour
- 1/2 cup
- Granulated sugar
- 1/4 cup
- Lemon juice
- 1 tablespoon
- Blueberries
- 2 cups, fresh or frozen
- Nectarines
- 4, sliced
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced nectarines, blueberries, lemon juice, and granulated sugar. Toss gently to ensure the fruit is evenly coated.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs, with some pea-sized pieces remaining for added texture.
- Pour the fruit mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the crumble topping generously over the fruit, ensuring it covers the mixture completely.
- Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbling and the crumble topping is golden brown and crisp.
- Remove from the oven and allow to cool for a few minutes before serving.
- For an extra indulgent treat, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- For a nutty variation, consider adding 1/2 cup of chopped nuts (such as almonds or walnuts) to the crumble topping.
- If using frozen blueberries, there's no need to thaw them before adding to the mixture.
- This crumble can be made ahead of time and refrigerated before baking; just add an additional 5-10 minutes to the baking time.
Dietary Information
Servings: 8 Dish Type: Dessert Prep Time: 20 minutes Cook Time: 40 minutes Calories: 280 Fat: 12g Carbs: 40g Protein: 3g Sodium: 150mg Sugar: 18g
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