Peach and Nectarine Crumble

This peach and nectarine crumble pairs ripe stone fruit with a cinnamon-flavored crumble topping, resulting in a company-worthy dessert or breakfast.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 213 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup whole wheat flour
• 3 tablespoons cornstarch
• 3 cups soft peaches, or as needed
• 3 cups soft nectarines, or as needed
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 0.25 cup extra-virgin coconut oil

Recipe Instructions

Step 1

Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan. Bring a pot of water to a boil.

Step 3

Make the filling: Boil each peach and nectarine, one fruit at a time, for 30 seconds; let cool until ready to handle, about 5 minutes. Remove peels and pits, then chop fruit into bite-sized pieces.

Step 4

Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.

Step 5

Make the topping: Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with a fork or your hands until crumbly; sprinkle evenly over filling.