Nectarine and Raspberry Crumble

Ingredients

• Unsalted butter (1/2 cup, cold and cubed)
• Salt (1/4 teaspoon)
• Cinnamon (1 teaspoon)
• Brown sugar (1/2 cup)
• Rolled oats (1 cup)
• All-purpose flour (1 cup)
• Granulated sugar (1/4 cup)
• Raspberries (2 cups, fresh or frozen)
• Nectarines (4, pitted and sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines, raspberries, and granulated sugar. Toss gently to coat the fruits in sugar, allowing them to release their natural juices.
3. In a separate bowl, mix together the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Stir until well combined.
4. Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
5. Spread the fruit mixture evenly in a greased baking dish, ensuring even distribution of the nectarines and raspberries.
6. Sprinkle the crumble topping generously over the fruit mixture, ensuring complete coverage.
7. Bake for 30-35 minutes, or until the fruit is bubbling and the crumble topping is golden brown and crunchy.
8. Remove from the oven and let it cool for a few minutes before serving to allow the juices to settle.
9. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.