A nectarine-raspberry crumble using the last of the season’s fruits is a heavenly transitional dessert as the warm days of summer slowly begin to fade (I say this casually, but truthfully, I adore summer and am already counting down to next May). Since this crumble is baked in individual ramekins, you can bake one or more at a time. The nutty crumble topping pairs well with the sweetness of the fruit, and can be made in advance and frozen for later use – ideal for last-minute guests or an unexpected craving!
Nectarine-Raspberry Crumble
Adapted from Nigella Lawson
Crumble Topping
1/3 cup flour
1/3 cup rolled oats
2 Tbsp brown sugar
1/4 tsp cinnamon
pinch of salt
2 Tbsp unsalted butter, melted
Filling
1 1/2 cups sliced nectarines
1 cup raspberries
2 Tbsp sugar
2 tsp cornstarch
1/4 tsp vanilla extract
To make the crumble topping, whisk together flour, oats, brown sugar, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until it comes together in small clumps (the topping can be made up to 1 day ahead and refrigerated, or transferred to a freezer bag to freeze for later).
Preheat oven to 425°F and spray 4 (6-ounce) ramekins with nonstick spray. To make the filling, toss the nectarines, raspberries, sugar, cornstarch, and vanilla gently together in a medium bowl. Fill each ramekin with about 2/3 cup fruit mixture; sprinkle 3 tablespoons crumble topping over the fruit. Bake for 15-20 minutes, or until topping is golden. Let stand for 5 minutes; serve warm.
Yield – 4 servings
Calories – 205
Carbs – 35
