Peach and Nectarine Crumble Recipe


Peaches and Nectarines from the south are hailed as the best among all other such fruit produced elsewhere. It could be because of the soil, the climate, or the farming history surrounding this area, but these two sweet and luscious fruits are simply awesome eaten raw out of hand or added as an ingredient to make desserts.

With summer almost upon us, and peaches and nectarines bountiful, there is no reason to limit your enjoyment of these fruits to eating them fresh. It is best to start now to know what else you can do with these southern delights aside from making cobblers and pies.

One of my many favorite recipes is the peach and nectarine crumble. This sweet dish is sure to make a hit and may be gone even before you know it once it hits your table. Be sure to make as much as you can to make sure everyone gets their fill of this yummy treat.

Fun Facts

  • Peaches and nectarines are originally from China and were brought to South America by Spaniards, then introduced to Louisiana by French colonists.
  • Georgia is known as the Peach State in the United States due to its contribution to the history, propagation, cultivation, and spearheading of the peach industry in the states.
  • Nectarines are actually a smooth and fuzz-free variety of peach.

How to make Peach and Nectarine Crumble

Prep Time: 20 mins

Cook Time: 30 mins

Yields: 10 servings


Crumble Topping:

  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup extra-virgin coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  2. Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  3. Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  4. Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  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.
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