And a big bag of nectarines ended up in this dessert– quicker and easier than a pie– but with all the sweet baked fruit and that crunchy topping– and, like pie, a great excuse for that scoop of ice cream when it is still warm from the oven. Ahh, summer…
ALMOND NECTARINE CRUMBLE
2 pounds nectarines (about 4-6)
3 tab. cup white sugar
3 tab. cup brown sugar
a tiny pinch of salt
1/4 cup flour
Pit and slice the nectarines.
In a large bowl, mix together the 2 sugars, salt and cornstarch. Then add in the nectarine slices and stir to coat all the fruit with the dry mixture. Spoon the fruit and any extra sugar mixture into a 10″ round/square baking dish.
With a pastry blender (or food processor) mix the brown sugar, flour and salt. Then cut in the butter until it resembles coarse crumbs.
Then spread the crumble mixture over the top of the nectarines in the baking dish. Sprinkle the almonds over the top.
Set the baking dish onto a rimmed baking sheet in case the juices bubble over the edge of the pan– and set the whole thing in a 375 degree over for 40 to 45 minutes, until the crumble topping is browned and crispy.
Of course, this is best served warm with a healthy scoop of vanilla ice cream or whipped cream. Enjoy!