Nectarine Blueberry Crumble

Nectarine Blueberry Crumble

(4 servings)

Fruit Filling:

  • 3 ripe nectarines, pitted and cut into bite-sized pieces
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • cinnamon, nutmeg and cloves (a pinch or two of each)
  • 1/4 teaspoon dried lemon peel
  • 1/2 teaspoon vanilla

Crumble Topping:

  • 1/2 cup brown sugar
  • 2/3 cup all-purpose flour
  • 6 tablespoons cold butter
  • 1/4 cup sliced almonds

Preheat the oven to 350 F.  Combine the nectarines, blueberries, granulated sugar, cinnamon, nutmeg, cloves, lemon peel and vanilla in a bowl.  Divide between 4 ramekins.

To make the crumble topping, place the brown sugar, flour and butter in a bowl.  Using a pastry cutter, cut the butter into the flour and sugar until you have large, coarse crumbs.  Add the sliced almonds and toss to combine.  Top the fruit with the crumble topping.

Bake for 30 minutes, until topping is golden brown and fruit is bubbling.  Serve warm with ice cream.

Original Blog Post:  A Welcome Home Dinner and my First Time Cooking Lamb