Happy Father’s Day with ice cream on top! This is the perfect time of year for desserts made with fresh fruit. Mommy Liz is gluten intolerant and this crumble lends perfectly to a really tasty gluten free treat! I used oat flour but you can always use regular flour if you don’t have any gluten issues. Our whole family loves fruit, especially our granddaughter Caitlin! She gobbled up the fruit and was very proud of herself!
As we were enjoying our fruit crumble the question came up about the difference between crumbles and cobblers and when I threw in a crisp, that really confused things. Inquiring minds need to know, so here is my take on the the whole topping issue!
Crumbles:
Crumbles are baked fruit topped with a streusel-like topping usually consisting of oats, sugar, butter, and spices.
Crisps:
Crisps are like crumbles but don’t have oats in the topping, which gives the topping more dough-like consistency like crumbled up pie crust.
Cobblers:
Cobblers have a topping like biscuit dough. Basically the biscuits are dropped in individual clumps instead of a smooth blanket of dough like a pie crust.
Let’s make this summer treat!
For topping:
Mix flour, oats, pecans, sugar, brown sugar, cinnamon and salt in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. Don’t even try to resist licking your finger tips!
For fruit mixture:
Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend.
Pour the happy, juicy fruit into a baking dish.
Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown; about 30 minutes. Man, oh man does the house smell great!
Oh yeah, this is super yummy on it’s own but……everything is better with ice cream!
- 1/4 cup oat flour
- 3/4 cup quick-cooking oats
- 1 cup pecans, chopped
- 1/4 cup sugar
- 1/4 cup (packed) dark brown sugar
- 1/2 teaspoon (generous) ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 2 pounds nectarines, peeled, cut into 3/4-inch-thick slices (about 5 cups)
- 1 1/2-pint container fresh raspberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Vanilla ice cream
- For topping: Mix flour, oats, pecans, sugar, brown sugar, cinnamon and salt in medium bowl.
- Add melted butter and rub in with fingertips until mixture comes together in small clumps.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For fruit mixture: Position rack in center of oven and preheat to 350°F. Butter a 12x9x2-inch glass baking dish.
- Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend.
- Transfer mixture to prepared baking dish.
- Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown; about 30 minutes.
- Cool 20 minutes. Serve warm with vanilla ice cream.
