Apple crumble is a classic however nectarine blueberry crumble serves a greater need for a tangy sweet summer dessert. It is also a great way to use any ripe fruit you may have laying about your kitchen or pantry. The tartness of the nectarines is enhanced and balanced by the tender blueberries and sweet crisp crumble topping. This dessert generously serves four to six people and a nice scoop of French vanilla ice cream would not go a miss!
Nectarine and Blueberry Crumble
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4 cups nectarines, peeled and sliced
1 cup blueberries
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
Brown Sugar Oat Crumble Topping:
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3/4 cups oats
3/4 cup flour
1/2 cup brown sugar
1/3 cup caster sugar
1/2 cup cold butter, cut into small pieces
Heat oven to 350ºF (180ºF).
Place the sliced nectarines, blueberries, sugar, cornstarch and lemon juice in a bowl. Toss to coat.
In small bowl, mix the oats, flour, brown sugar and caster sugar. Cut in the cold butter with a fork or a pastry cutter, I cut the butter into pieces with a knife, then added the cut pieces to the oat mixture and using clean hands quickly mix together, until the butter is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.
Place the nectarine and blueberries in a 9 - inch baking dish. Top with the brown sugar oat crumble.
Bake for 20 to 25 minutes or until the crumble gently browns and begins to bubble.
The weather did cool down however temperatures have now risen creating another heatwave. Have a lovely weekend everyone! - JD