You HAD to know this was coming, right?
This was actually inspired by a pot of steel cut oats I made for the kids last week, which smelled JUST like pie and thanks to the vanilla, cinnamon and brown sugar (!!!) I added to it, it basically was!
Can you believe how juicy these nectarines are?
Should I stop asking you rhetorical questions??
Seriously, though, all I did was a rough chop of these (in the pyrex). Some of them I just squeezed with my hands until the pit popped out. So that’s just raw macerated nectarines without any cooking or sugar or anything. Mmmmm…
Already a good start to this dish!
For the topping I made a oaty, nutty crumble with brown sugar and coconut oil.
I was worried that the liquid coconut oil would be a problem since I’m more used to cutting in butter for a true pastry approach, but there was enough dry ingredients that it was fine.
Perfectly distributed to cover the fruit and every nook and cranny.
The kids were happily watercoloring away while I was baking.
I just noticed their little crossed leggies. So sweet. Her page was solid purple by the end. HA.
Nectarine Cobbler [vegan]
Ingredients:
- 12-14 (ripe) nectarines, diced
- 1 cup whole rolled oats
- 1 cup flour
- 3/4 cup brown sugar
- 3/4 cup coconut oil
- 1/2 cup slivered almonds
- 1/2 tsp salt
Directions:
Pre-heat oven to 350 degrees F.
Add chopped fruit to an 8×8 inch pyrex. The riper the fruit is, the less you will have to cut it up. If you can, try to cut it in the pyrex because then you won’t lose any of the juices.
In a separate bowl, mix the crumble ingredients (oats, flour, sugar, oil, almonds, salt).
Pour the topping over the fruit and distribute it so it covers the entire top in an even layer.
Bake for 30-35 minutes until the crust is browned to your liking.
Let it cool before serving so that the fruit can set together.
I promise you don’t need any additional sugar in with fruit at all, it is so beautifully sweet with the pure fruit. And the crunchy top is a wonderful contrast in texture.
As you can see it bubbled over a little bit, but cleaning the bottom of the oven is a small price to pay for having super ripe stone fruit.
Anyway, depending on the size of your fruit you can reduce the amount of nectarines if you see it’s getting too close to the top.
You can serve it solo, or go the extra mile and add ice cream (vanilla!) or whipped cream.
Home-made whipped cream may be in my future…
