Nectarine and Berry Crumble

By [e-mail]

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

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.

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.