- 3 cups soft peaches, or as needed
- 3 cups soft nectarines, or as needed
- 1/2 cup white sugar (optional)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- Crumble Topping:
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup extra-virgin coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
- Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
- Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.
03/25/2018
recipepes.com
Peach and Nectarine Crumble, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
