Nectarine and Berry Crumble

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Nectarine and Berry Crumble Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

We love the combo of nectarines and raspberries, but use the fruit you have on hand--just be sure it's ripe and flavorful. Toasting the topping in the oven while the fruit cooks on the stovetop ensures the dessert is done lightning-fast.

Serves 8 (serving size: 3/4 cup fruit mixture and 2 tablespoons topping)

Ingredients

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Topping:
1.5 ounces whole-wheat pastry flour (about 1/3 cup)
1.5 ounces almond flour (about 1/3 cup)
2 1/2 tablespoons sugar
3 tablespoons butter, cubed
Cooking spray
Filling:
2 pounds ripe nectarines, sliced
3 tablespoons sugar
1 pint raspberries
2 teaspoons vanilla extract
1/4 teaspoon grated whole nutmeg

Preparation

Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat oven to 400°.

2. To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and 2 1/2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse until crumbly. Spread topping on a parchment-lined jelly-roll pan coated with cooking spray. Bake at 400° for 12 minutes or until golden brown, stirring every 5 minutes.

3. To prepare filling, place nectarines and 3 tablespoons sugar in a large skillet over medium heat; cook 6 minutes, stirring occasionally. Add raspberries, vanilla, and nutmeg; cook 4 minutes or until juices thicken slightly. Remove from heat; sprinkle with toasted topping.

Created date

April 2016

Nutritional Information

Calories 192
Fat 7.7 g
Satfat 3 g
Monofat 3 g
Polyfat 1.1 g
Protein 3 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 11 mg
Iron 1 mg
Sodium 39 mg
Calcium 34 mg
Sugars 19 g
Est. Added Sugars 9 g