A crumble is a great way to use leftover fruit. The combinations are endless: blueberries, blackberries, strawberries, nectarines, peaches, raspberries, and more!
Nectarine & Blackberry Crumble
8″ or 9″ square pan
- 4 nectarines
- 1 pint blackberries
- 1/4 cup brown rice flour (additional options: cornstarch, almond flour or AP flour)
- 1 teaspoon salt
- Brown sugar
- 1/3 cup for fruit mixture
- 1/4 cup for crumble topping
- 1/3 cup pecans (additional options: almonds, granola)
- 1 stick of butter (room temperature)
- 1 cups gluten free oats (additional options: oats)
- non-stick cooking spray
Preheat the oven to 350 degrees.
Cut your nectarines into small cubes (remember to remove the pit). With a spoon, mix together the chopped nectarines, blackberries, brown rice flour, brown sugar, and salt in a bowl. Let sit for a few minutes.
In a food processor combine the butter, pecans, brown sugar and gluten free oats. Pulse together a few times until the butter is nicely mixed in with the oats. Don’t mix too much because you don’t want the oats to become a powder and turn the mixture into a paste. If you don’t have a food processor, combine all of the ingredients in a bowl and mix with your hands or fork. This will help the butter get throughly mixed in with the oats.
Spray the pan with non-stick cooking spray. Add the fruit mixture to the pan then top with the crumble. Bake in the oven for 35-40 minutes. Its done when the fruit starts to bubble around the edges.