Peach and Nectarine 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
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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.
Source
Original recipe: View Original