Peach and Nectarine Crumble

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup whole wheat flour
• 3 tablespoons cornstarch
• ½ cup brown sugar
• 1 teaspoon vanilla extract (Optional)
• ½ teaspoon ground cinnamon (Optional)
• ½ cup white sugar (Optional)
• 3 cups soft peaches, or as needed
• 3 cups soft nectarines, or as needed
• ¼ cup extra-virgin coconut oil

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.

Step 2

Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.

Step 3

Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.

Step 4

Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.

Step 5

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.