Nectarine Oat Pecan Crumble
I’m so sorry to have to say this, but it’s August. Which means it’s the last month of nectarine season. NOOOOOOO. I need more time. Nectarines are my favorite summer stone fruit!
Well. Let’s make the most of the last of nectarine season (and summer) then, shall we?
We shall. With this nectarine oat pecan crumble.
Everyone knows that summer requires all the pies and crisps and crumbles. So it’s time for this nectarine crumble to join the party. Invited. Uninvited. Whatever. It’s crashing. And it’s welcome. Very much so.
I’ve come to realize that a fruit crumble is my favorite last-minute dessert option. Cuz like, I hardly need to measure the ingredients and it’s so quick to throw together and it’s hard to mess up and I get to use up any overripe fruits lying around and who doesn’t love a good crumble, rightttt.
I’m not sure what my point was there. Maybe to let you know how quick and easy this nectarine oat crumble is to whip up, just like the type of crumble I described above is.
Cuz all you’ll be doing is slicing the nectarines, stirring em with some sugar and lemon zest and lemon juice and vanilla extract and cornstarch and you’re done with the fruit mixture
Then you’ll be dumping all the crumble ingredients into a large bowl, mixing em all together, and sprinkling the mixture over the nectarines.
A deep pie dish, a 9x13” pan - really any large baking dish you have on hand will do for this crumble. (I halved the recipe for these photos, if you’re wondering why my dish is so small.)
And oven. And bake. Till bubbling and juicy and browned. And nectarine oat pecan crumble is ready to devour, folks.
This nectarine crumble is classic and summery and crowd-pleasing and wonderful.
The crumble mixture is filled with chopped pecans, for nutty crunch and flavor.
As well as oats. Double the amount of oats to flour, in fact. The oats add more texture contrast and extra heartiness and earthiness and depth.
Brown sugar amps up the caramel flavor, cinnamon and nutmeg and vanilla extract add touches of all the good stuff, and oil imparts richness and brings the whole mixture together.
Yep, oil. Which means this nectarine pecan crumble is dairy-free! And doesn’t require butter-melting or cold-cubed-butter-blending.
I told you this crumble was quick and easy!
Trust me when I tell you your friends and family will happily be helping themselves to generous second servings of this crumble, if you don’t serve the whole thing out on the first round.
And can I just add - serve this nectarine crumble warm, with creamy, rich vanilla ice cream alongside it. Please. I beg you.
Juicy, succulent, tender, sweet, tart, bubbling nectarine slices. Hearty, rich, oaty, nutty, tasty, crispy crumble. This is nectarine oat pecan crumble. This is August, people.
Happy August :)
Nectarine Oat Pecan Crumble
Yield: 8-10 servings
Fruit Mixture:
6 nectarines, sliced into thin wedges
1/3 cup sugar
Zest and juice of ½ a lemon
1 teaspoon vanilla extract
2 tablespoons cornstarch
Crumble:
1 ½ cups quick or rolled oats
¾ cup packed flour
½ cup brown sugar, packed
½ cup chopped pecans
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup oil
2 teaspoons vanilla extract
1. Preheat the oven to 350°F. Lightly grease a deep pie dish or a 9x13” pan.
2. In a large bowl, stir together the fruit mixture ingredients until nectarines are evenly coated. Set aside.
3. In another large bowl, stir together all the crumble ingredients until combined.
4. Strain the fruit mixture and pour the fruit into the baking dish. Sprinkle the crumble over the fruit.
5. Bake crumble on the lower oven rack for about 30-40 minutes, until the fruit juices are bubbling and the top is browned. Serve crumble warm or at room temperature, with ice cream if desired.
