Nectarine-Thyme Crumble

Happy Fathers Day! I really wish I could be at home hanging out with my Dad today. I think he would really enjoy this dessert. He (almost) always likes everything I make. There was this incident with fried chicken one time in which case my Dad politely asked me never to make it again (that was ages ago and I’ve come along way). Short story – fried chicken is hard to make and I was 23, end of story.

This recipe on the other hand, is foolproof! 23-year old me could have made this with her eyes closed. 28-year old me made it with eyes open though…

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!

Nectarine-Thyme Crumble

Serves 6
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
  • Salt
  • 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
*In a shallow bowl, toss nectarines with the sugar, lemon juice, thyme, and a pinch of salt; let stand for one hour. 
*Preheat the oven to 375 degrees F. In a 8×8 baking pan, combine the flour, brown sugar, wheat germ, ground flax and a pinch of salt. Work in the butter with your fingers until the mixture is sandy. 
*Place the nectarine mixture (including juices) into a cast iron pan. Bake for 20 minutes until softened. *Halfway through, place the streusel mixture in for 10 minutes, until browned. 
*Sprinkle the streusel over the fruit and bake for 5 minutes longer. 

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