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Nectarine and Berry Crumble

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 25 mins
Total time 25 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.