Nectarine Strawberry Almond Crumble

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Last summer, I helped recipe test for a local blogger, writer, curator, food gift maker, Maggie Battista (she is the brains behind Eat Boutique). Her cookbook, Food Gift Love, which was released last fall, focuses on giftable foods and drinks. She provides simple recipes along with wrapping instructions for each. I’m a huge believer in gifting consumables, so this cookbook is one of my very favorites (and it’s not just because I have a shoutout in the back…though that does help!).

As part of the testing, I made a ton of different recipes and provided her feedback on the recipe itself as well as the end product. Unfortunately, during the testing I wasn’t allowed to share anything with you guys, since it was all top-secret. However, now that the cookbook has been published, it’s all fair game.

I wanted to share this crumble in time for the long weekend ahead. The almond in the crumb topping is super addicting, and the addition of strawberries (my spin on her recipe) with the nectarines makes this my go-to summer dessert. Add a scoop of vanilla ice cream and you’ll no doubt be the hero of your 4th of July potluck!!

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Preheat the oven to 375 degrees.

Slice the nectarines into half moons. If the nectarine is super tight against the pit, just cut the pit out, and then slice. Don’t worry if the slices aren’t perfect, it’ll all be great in the end.

Slice the strawberries into thin slices.

Mix the fruit together in a medium bowl, and toss with the cornstarch and vanilla (or almond) extract. Set aside.

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In a separate medium bowl, mix together the almond meal, sugar, 3/4 cup of almonds, oats (if using, I skipped them this time), and salt.

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Dice the butter into small cubes and add to the mixture.

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With your hands, mash together the butter into the almond meal mix, until the butter is in small pieces. Work quickly, so the butter doesn’t get too warm.

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Pour the crumble on top of the fruit. Add the last 1/4 cup of slivered almonds to the top

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Bake for 30-40 minutes, or until the almonds are a medium brown. Watch closely in the last 10 or so minutes of cooking time to make sure the almonds don’t burn.

Remove from the oven and let cool for 20-30 minutes, to allow the fruit juices to thicken slightly.

Serve with vanilla ice cream if you know what’s good for you.

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Adapted from: Food Gift Love

Makes: 6-8 servings

Prep: 20 minutes, Cook: 40 minutes, Total: 60 minutes

  • 6-7 medium nectarines
  • 10-20 strawberries
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract (or almond extract)
  • 1 1/2 cup almond meal
  • 3/4 cup sugar
  • 1 cup slivered almonds, divided into 3/4 cup and 1/4 cup
  • 1/2 cup gluten-free rolled oats (optional, use 2 cups almond meal if you skip this)
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter

Preheat the oven to 375 degrees.

Slice the nectarines into half moons. If the nectarine is super tight against the pit, just cut the pit out, and then slice. Don’t worry if the slices aren’t perfect, it’ll all be great in the end.

Slice the strawberries into thin slices.

Mix the fruit together in a medium bowl, and toss with the cornstarch and vanilla (or almond) extract. Set aside.

In a separate medium bowl, mix together the almond meal, sugar, 3/4 cup of almonds, oats (if using), and salt.

Dice the butter into small cubes and add to the mixture.

With your hands, mash together the butter into the almond meal mix, until the butter is in small pieces. Work quickly, so the butter doesn’t get too warm.

Pour the crumble on top of the fruit. Add the last 1/4 cup of slivered almonds to the top

Bake for 30-40 minutes, or until the almonds are a medium brown. Watch closely in the last 5-10 minutes of cooking time to make sure the almonds don’t burn.

Remove from the oven and let cool for 20-30 minutes, to allow the fruit juices to thicken slightly.

Serve with vanilla ice cream if you know what’s good for you.

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