Remember our Apple Crumble from the Fall? The crumble topping pairs perfectly with any summer fruits of your choice. Here we chose nectarines and raspberries. This couldn’t be simpler. Easy ingredients and so good! 

Serves 4-6 (can easily be doubled)

For the fruit filling: 

2 pounds nectarines (or any fruit of your choice)
6 ounces raspberries 
Juice of half a lemon
1/4 teaspoon of kosher salt
1 tablespoon orange juice
1 tablespoon flour
1 tablespoon brown sugar
Zest of 1 lemon

Preheat oven to 400 degrees.

Large dice the nectarines. Combine nectarines and raspberries in a bowl with the lemon juice, orange juice, flour, and salt. In another small bowl mix with your fingers the sugar and zest from the lemon-this brings out the oils from the zest! Add to fruit mixture. Toss to coat. 

For the topping: 
1/3 cup lightly packed brown sugar 


2 tablespoons cornstarch 


1 tablespoon fresh lemon juice 


1/2 cup old-fashioned rolled oats 


6 tablespoons unsalted butter, melted 


1/4 cup flour 


1/2 teaspoon kosher salt 

In another small bowl, combine the brown sugar, cornstarch, lemon juice, oats, melted butter, flour and salt. Mix with a spatula until combined.

Pour fruit mixture into an 8 inch baking dish and sprinkle the crumble mixture on top. Bake at 400 degrees for 25-30 minutes until you can see the juices from the fruit bubbling. Enjoy with a hefty scoop of vanilla ice cream on top!

If doubling this recipe, bake in a 9x13 baking dish.