I love stone fruits. I love that the season is finally here for them. It’s awesome seeing peaches, cherries and nectarines at the farmers market. They’re all good just on their own but they make for wonderful (low-calorie?) desserts. This nectarine-thyme crumble is so easy to make and perfect for summer dinner parties or cook-outs. Its great because you don’t need to crack any eggs, measure exact amounts, or pull out any mixing bowls! You can really whip this up at the last-minute and it could work with any fruit.
|Nectarines are sprinkled with sugar, thyme, lemon juice, and salt before being baked in a cast iron pan.|
I threw in some ground flaxseed when making the crumble topping because you know, you can never have enough fiber and omega-3s. Plus, I just bought a huge bag of ground flaxseed and now I feel obliged to add it to everything. So far, I’ve only remembered to add it in my morning yogurt and in Chris’ cereal when he lets me. (By the way, 23-year old me would have never thought about extra fiber.)
See you soon Dad!
Recipe slightly adapted from Food & Wine
- 4 nectarines, thinly sliced
- 4-6 teaspoons granulated sugar
- 1 1/2 tablespoons fresh lemon juice
- 6 thyme sprigs
- 3/4 cup all-purpose flour
- 4 tablespoons dark brown sugar
- 2 tablespoons wheat germ
- 1 tablespoon ground flaxseed (optional)
- 1/4 cup unsalted butter, cubed