I love them so much that when most people are having them during the cold winter nights, I'm having them in the hot summer sun. Today's crumble (or is it a crisp??) was made with whatever fruits I had in the fridge - nectarines, Lobo apples, and ground cherries. My absolute favorite crumble though is apple, pear, and cranberry - I usually make that around October / November when the fresh cranberries are overflowing at the farmer's market.
The crumble topping had whole grain oats, almonds, brown sugar, and sweet cinnamon. We usually enjoy this as a dessert but having some for breakfast with some vanilla yogurt would also be good.
Apple Nectarine Crumble
6 firm-ripe nectarines
4 firm apples
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 cup cold butter, cut into 1/2-inch pieces
1/2 cup sliced almonds
Cut nectarines and apples into 1/2-inch-thick wedges and drop into a large bowl. Add sugar and mix gently just until combined.
In another bowl, stir the brown sugar, flour, rolled oats, almonds, vanilla, and cinnamon until well combined. Add the butter and cut it in with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal.
Spread fruit mixture level in a shallow 2- to 2 1/2-quart baking dish. Sprinkle oat mixture over the top.
Bake until juices at the edges of the baking dish are bubbling and the top is crisp and golden, 40 to 45 minutes.