This old fashioned Nectarine Crumble is the perfect summer dessert. It’s loaded with fresh nectarines in a buttery brown sugar crumble. Ice cream on top is a must!
In the summer, I buy peaches and nectarines by the box. I love making pies like Grandma’s Peach Cream Pie and a Peach Blueberry Pie, but crisps and crumbles are my go-to when I want something a bit easier than pie.
Nectarine Crumble is a new family favorite at our house. It’s modeled after this Pear Crumble that’s popular in the fall, but made instead with fresh ripe nectarines. The nectarines get jammy and tender, the brown sugar crumble is buttery and sweet, and it’s just a delight topped with a scoop of vanilla ice cream.
My Best Tips for Making Nectarine Crumble
- Instead of slices, I like cutting the nectarines into 1-inch pieces. They keep their shape nicely and they’re easier to eat.
- You need enough nectarines to have an inch deep in the bottom of the pan. I used 4 large nectarines. This recipe is very forgiving though, so if you’re a nectarine short or you have extra, don’t sweat it.
- When you’re incorporating the butter, use a pastry blender, two forks, or your hands. You want the crumble mixture to be the consistency of wet sand so it’ll stick together once baked.
- You can use peaches instead of nectarines if you like.
- You can easily halve the recipe and bake it in an 8×4 inch loaf pan. Tap the “0.5X” button in the recipe card to get those ingredient amounts.
How to Peel Nectarines Easily
While peeling the nectarines isn’t necessary for this dish, I like it a little better with the peels removed. Here’s a quick how-to for peeling nectarines. This works best with ripe nectarines.
- Use a paring knife to cut a small "X" in the bottom of each nectarine.
- Plunge in boiling water for 30 seconds, followed by ice water for 2 minutes.
- The peels should release easily from the nectarines. If any are a little tougher (this is common with less ripe nectarines), use a paring knife to remove them.
📖 Recipe
Nectarine Crumble
Ingredients
- 4 large nectarines
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup cold butter
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Instructions
- Bring a pot of water to a boil. Prepare a large bowl of ice water.
- Use a paring knife to cut a small "X" in the bottom of 4 large nectarines. Place the nectarines in boiling water for 30 seconds, followed by ice water for 2 minutes.
- Gently peel the skin away from the nectarines. Remove the pits from the nectarines and cut into 1-inch pieces.
- Place the nectarine pieces into an 8×8-inch dish (no need to grease it) and sprinkle with 1 tablespoon lemon juice.
- In a large bowl, whisk together 1 cup all-purpose flour, ¾ cup brown sugar, 1 teaspoon cinnamon, and ⅛ teaspoon salt.
- Cut ½ cup cold butter into small cubes and add to the flour mixture. Mix with two forks, a pastry blender, or your hands until the mixture resembles wet sand.
- Sprinkle the flour mixture over the nectarines. Bake for 25-30 minutes, or until lightly golden brown on top.
- Serve warm with a scoop of vanilla ice cream on top.
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