A five-pound box of nectarines was melting like Antarctica c. 2050 on my kitchen counter, and I had to act fast. There was just enough time left in the afternoon that I could ransack my cupboards and refrigerator, put something in the oven, and get to yoga before dinner… and this is what happened.
The crust: crushed graham crackers, oatmeal, a little almond flour and brown sugar, and ghee.
The filling: chopped nectarines in all stages of ripe- and post-ripeness; raspberries, and apricot jelly.
It was easy and delicious. We drizzled it with thick white kefir for a simple and nutritious dessert.
Nectarine Raspberry Crumble
- Combine, in a mixing bowl: About one cup graham cracker crumbs, one cup oatmeal, half a cup of brown sugar, half a cup of almond flour, and 3 tbsps of melted butter or ghee. Or substitute roughly 2.5 cups of any cracker/meal/cookie crumb you have on hand.
- Chop six nectarines into eighths.
- Pat half of the crumb mixture into the bottom of a buttered baking dish. (I used an 11″ Emile Henry oval terracotta baker).
- Fill the dish with the nectarines; drop 2 cups of raspberries into the crevices between nectarine chunks; spoon about 2 or 3 tbsps of apricot preserves over the fruit.
- Top with the remaining crumb mixture and a few more raspberries.
- Bake at 350 degrees for 30+ minutes. I turned the oven off at 30 and went to yoga, leaving the crumble to finish baking in ambient heat. Came out perfect.