This Nectarine Crumble has to be the perfect summer dessert, soft perfectly ripe nectarines cooked to perfection and covered with a layer of delicious biscuity crumble.
Tell me you love making crumbles as much as I do?! They are so simple to make and when served with custard or vanilla bean ice cream (or both!) they make the perfect dessert all year round! Just adjust the fruit you're using depending on the season!
If you love a fruit dessert as much as I do, try out this recipe for Apple and Blackberry Crumble or this recipe for mini Mango Pavlovas.
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Ingredients
To make this recipe you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Nectarines
- Lemon juice
- Brown sugar
- Cornflour
- Unsalted butter
- Castor sugar
- Extra-large eggs
- Salt
- Plain flour
- Vanilla extract
- Flaked almonds
Nectarines - choose fresh nectarines that are perfectly ripe and sweet for this recipe. I used medium nectarines, see the total weight below to figure out how many nectarines you will need.
Brown sugar - use light brown sugar to mix in with the fruit to give it a great caramelized flavor.
Extra-large eggs - for this recipe I have used extra-large eggs. These eggs weigh about 56 grams out of their shell. If you don't have extra large eggs, rather weigh the eggs you do have and then work out if more eggs need to be added. Always use room-temperature eggs when baking.
Flour - use all-purpose flour or cake flour for this recipe.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this delicious dessert that celebrates the nectarine season. First, you will be making the crumble topping, then the fruit filling, and then assembling and baking the crumble.
Instructions for the crumble topping
STEP 1: Preheat the oven. Grease a large oven-proof baking dish with melted butter and preheat the oven to 180C (350F).
STEP 2: Cream butter, and sugar. Add the butter, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until creamed-about 2 to 3 minutes.
STEP 3: Add the egg and vanilla. With the motor of the mixer running add the egg and vanilla, and beat until well combined. Scrape down the sides of the bowl and mix again.
STEP 4: Add dry ingredients. Sift together the flour and salt. Add this to the egg and sugar mixture at once and beat at low speed until the dough is just combined.
STEP 5: Chill. Wrap the dough in plastic wrap and place it into the fridge to firm up until needed.
Instructions for nectarine filling
STEP 1: Slice the nectarines. Wash and slice the nectarines into chunky slices, about 1cm (½ inch) thick.
STEP 2: Mix with cornflour, lemon juice, and brown sugar. Add the sliced nectarines, brown sugar, lemon juice, and cornflour to a large bowl, and mix until the fruit is coated with the flour and sugar.
STEP 3: Assemble. Add the fruit mixture to a large ovenproof dish and press down lightly to create an even layer. Grate the chilled crumble over the top of the fruit filling and top it with the sliced almonds.
STEP 4: Bake. Bake in a preheated oven for 30 minutes or until the fruit has softened and the crumble is a light golden brown. Serve with a scoop of vanilla ice cream, heavy cream, or custard, and enjoy!
Hint: Make sure you are using ripe delicious fruit for this recipe.
Substitutions
If you can't find nectarines, try to make this recipe with other fresh stone fruit like peaches or plums.
For a wintery dessert, this recipe will also work with pears or apples, choose to add some spices to these fruits. Ground cinnamon and cloves would work well.
Equipment
For this recipe, you will need an electric stand mixer, food processor, or hand-held mixer. You will also need a large ovenproof baking dish.
Storage
I recommended serving this crumble soon after it has baked. Any leftover crumble can be stored in an airtight container in the fridge for up to 4 days. To serve leftovers, reheat the crumble in the microwave or oven in an ovenproof dish and serve with ice cream or custard.
This crumble recipe can be frozen, before or after baking. Wrap the oven dish in cling film and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating in the oven.
Top tip
Follow these top tips for the best results
- Choose ripe delicious nectarines for this recipe.
- Don't cut the fruit too thinly as you want the nectarine slices to keep their shape while baking
- Cover the surface of the fruit with the crumble topping not just certain areas.
FAQ
Choose other ripe fruit like peaches, plums, apples, or pears instead of nectarines. This recipe is a great way to use seasonal fruits.
Yes, the eggs I have used weigh about 56 grams out of their shell. Weigh the eggs you have and adjust accordingly.
Simple desserts that taste great are what baking is all about and this crumble recipe never fails to deliver. If you love this recipe as much as I do please leave a comment and star review below.
Don't forget to send photos of your bakes to me on Instagram @with_love_kitty and sign up for my weekly emails to see what I have been baking!
Happy Baking
With Love,
Kitty
📖 Recipe
Nectarine Crumble
Ingredients
Nectarine Filling
- 6 nectarines about 900grams
- 60 g brown sugar
- 1 tablespoon lemon juice
- 2 teaspoon corn flour
Crumble Pastry
- 150 g unsalted butter
- 90 g superfine sugar
- 1 egg extra large
- 1 teaspoon vanilla extract
- 170 g cake flour
- ½ teaspoon salt
- 50 g almonds
Instructions
Crumble Pastry
- Grease a large oven-proof baking dish with melted butter and preheat the oven to 180°C (350°F).
- Add the butter, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and well creamed-about 2 to 3 minutes.
- With the motor of the mixer running add the egg and vanilla, and beat until well combined. Scrape down the sides of the bowl and mix again.
- Sift together the flour and salt. Add this to the egg and sugar mixture at once and beat at low speed until the dough is just combined.
- Wrap the dough in plastic wrap and place it into the fridge to firm up until needed.
Nectarine Filling
- Wash and slice the nectarines into chunky slices, about 1cm (½ inch) thick.
- Add the sliced nectarines, brown sugar, lemon juice, and cornflour to a large bowl, and mix until the fruit is coated with the flour and sugar.
- Add the fruit mixture to a large ovenproof dish and press down lightly to create an even layer. Grate the chilled crumble over the top of the fruit filling and top it with the sliced almonds.
- Bake in a preheated oven for about 40 minutes or until the fruit has softened and the crumble is a light golden brown. Serve with a scoop of vanilla ice cream, heavy cream, or custard, and enjoy!
Irena says
Nectarine crumble is now my new favourite, thanks for the recipe!