Irresistible Peach & Nectarine Crumble: A Sweet Del

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan. Bring a pot of water to a boil.

2. Make the filling: Boil each peach and nectarine, one fruit at a time, for 30 seconds; let cool until ready to handle, about 5 minutes. Remove peels and pits, then chop fruit into bite-sized pieces.

3. Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.

4. Make the topping: Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with a fork or your hands until crumbly; sprinkle evenly over filling.

5. 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.

Tips

Depending on how sweet and juicy your fruit is, you can adjust the amounts of sugar and cornstarch. Also, feel free to omit the sugar. This recipe can easily be made vegan and dairy-free.

You can use 1/2 cup of softened, unsalted butter for the coconut oil.