This crumble is quick and easy. The perfect way to highlight summer fruit.
3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted
Preheat oven to 375.
Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine.
Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.
Bake for 35 – 40 minutes until brown and bubbly.
Serves 10 – 12.
I love fresh fruit with buttery, oaty topping perfect for summer dessert (or breakfast).
2 c strawberries, sliced thin
1 1/2 lb nectarines, sliced thin
1/4 c sugar
1/4 c corn starch
1 c sugar
2 tsp cinnamon
1 c oats
1 stick of butter, cut into small pieces
3/4 c flour
Preheat oven to 350.
In a 9×13 toss the strawberries, nectarines, sugar and corn starch.
Toss the crumble ingredients in a food processor and pulse until it looks like course meal.
Spread over fruit. Bake for 30 – 45 minutes until the topping is brown and fruit is bubbly.
Serves 8 – 10.