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Brown Sugar Nectarine Crumble

Peak summer stone fruit with a crumble cookie topping

Article by Amber Dawn Schultheis

Photography by Dawning Memories

Originally published in Kirkland Lifestyle

A crumble is the solution to pie without needing to make a pastry crust. You’ll love this buttery, cookie-like topping and the way it bakes beautifully into the brown-sugared nectarines.  Serve with a scoop of vanilla ice cream for your summer dinner guests and be sure to send the recipe home with them. 

Brown Sugar Nectarine Crumble Makes 8 servings

Nectarine Base:

  • 6-8 medium nectarines / about 4 heaping cups sliced or chopped (fresh or frozen, not canned)

  • ⅓ cup brown sugar, not packed adjust to your taste

  • 1 Tablespoon real maple syrup optional, depth of flavor

  • 1 teaspoon fresh lemon juice

  • 2 Tablespoons all-purpose flour

  • 1 teaspoon corn starch

Crumble Topping:

  • ½ cup brown sugar, not packed adjust to your taste – this is a less sweet baseline to start

  • ½ cup unsalted butter, plus 2 tablespoons for pan prep softened and slightly melted

  • ¼ teaspoon ground cardamom optional, depth of flavor

  • 1 teaspoon vanilla extract

  • Pinch Kosher salt

  • 1 cup all purpose flour

Instructions

  1. Preheat the oven to 350℉. Lightly grease an 8×8 baking dish with butter and set aside.
  2. Make the nectarine base. Rinse and slice the nectarines into equal-sized pieces, about 1/4-1/2 inch thick. Place the sliced fruit in a large bowl and add the brown sugar, maple syrup, lemon juice, flour, and cornstarch. Stir gently to combine. Pour the nectarine mixture into the base of your prepared baking dish and set aside.
  3. Make the crumble topping. Quickly rinse and dry the large mixing bowl to reuse, or use another large bowl. Place the butter, sugar, cardamom, vanilla extract, and salt. Use a handheld mixer for best results and mix on low until everything is evenly combined. Slowly add the flour to your butter-sugar mixture until it is fully incorporated and you are able to crumble the mixture with your fingers. 
  4. Assemble the nectarine crumble. Using your hands, crumble the topping over the nectarine mixture until evenly distributed. Place the baking dish on a baking sheet (just in case the nectarine goodness bubbles over) and into the 350℉ oven for 45 minutes. Check for bubbly fruit edges and a golden brown, crumble top. If it’s not quite browned enough or needs more time to bubble, give it another 5-10 minutes in the oven.
  5. Rest, serve & enjoy! Rest for about 30 minutes before serving to allow the nectarine base to thicken and cool. Serve with a scoop of vanilla ice cream, a dollop of whipped Chantilly cream, or just as it is. Enjoy! 

Notes

  • You can use a larger or smaller dish based on what you have. The size of the dish will also affect the thickness of the dessert, so plan to adjust the bake time (less time for a larger dish).
  • If you only have peaches, apricots, or red plums on hand, no trouble at all! You can use any of your favorite stone fruit to bring this crowd-pleasing, hostable dessert to the table. Thicker skinned fruit is best when the skin is removed before slicing and baking into the crumble.
  • This dish can be served warm, at room temperature, or cold – you decide! Serve with fresh whipped cream or vanilla bean ice cream.

Find more seasonal, gathering-focused recipes at thehostnotes.com and follow along @thehostnotes on your favorite social channels.