Nectarine Crumble

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This Nectarine Crumble has to be the ultimate summer dessert, sweet nectarines baked with brown sugar and topped with a biscuity crumble. Absolutely delicious with vanilla ice cream or custard.

Prep Time20

Cook Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 375kcal

Author: Cat Spiller

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

Metric - US Customary

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!

Nutrition