Skillet Brown-Butter Nectarine Crumble with Oat Streusel

Brown butter—the French beurre noisette—lends a toasty, nutty depth to this skillet nectarine crumble. Ripe stone fruit softens under a crisp oat-and-almond streusel, finished warm with ice cream.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 48g carbs
• 17g fat
• 4g fiber

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Ingredients

• 5 large ripe nectarines
• 8 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 1/2 tbsp cornstarch
• 1/2 tsp ground ginger
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/3 cup chopped almonds
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch oven-safe skillet over medium heat and add the butter.
2. 2Cook the butter, swirling frequently, until the milk solids turn deep amber and the aroma is toasty and nutty, about 5 minutes; pour into a bowl and reserve.
3. 3Slice the nectarines into 1/2-inch wedges and toss them in the same skillet (off heat) with half the brown sugar, the granulated sugar, lemon juice, cornstarch, and ground ginger until evenly coated.
4. 4Spread the fruit into an even layer in the skillet.
5. 5In a medium bowl combine the oats, flour, remaining brown sugar, salt, and chopped almonds. Drizzle in most of the brown butter and toss with a fork until clumps form and everything is moistened.
6. 6Scatter the oat streusel evenly over the nectarines, leaving a few gaps for juices to bubble through.
7. 7Bake until the topping is deeply golden and crisp and the fruit filling is thick and bubbling at the edges, 30 to 35 minutes.
8. 8Cool the skillet on a rack for 10 to 15 minutes so the juices set. Spoon into bowls and finish with a scoop of vanilla ice cream or a cloud of whipped cream while still warm.