Nectarine Crumble

Not exactly a pie (you could just as easily make it in a rectangular 9 x 11 baking dish), but I'm calling it a pie here. This nectarine crumble is a delicious dessert, and it can very easily be made into a vegan recipe (just substitute Earth Balance for the butter).

I love crumbles and crisps, and you could easily substitute the nectarines for any wintry fruit. Apples, in particular, can make this a great December or January after-dinner treat.

Here's Gram Parsons singing "I Can't Dance," the third track from our wedding mix and a hit from his album Grievous Angel.

Ingredients:
--6 ripe nectarines, washed and sliced
--1 c. granulated sugar
--juice from one lemon 
--1 tbsp. cornstarch
--1 1/2 c. old-fashioned oats
--1 c. all-purpose flour
--1 c. dark brown sugar
--1/2 tsp. cinnamon
--1 tsp. vanilla extract
--6 tbsp. chilled unsalted butter, sliced
--pinch of salt

Preheat oven to 350 degrees F.

In a large bowl, mix nectarine slices with granulated sugar, lemon juice, and cornstarch. Pour into a buttered pie dish.

In a separate bowl, combine oats, flour, brown sugar, cinnamon, vanilla, butter, and salt. Mix with your hands until you've got a crumbly, sweet crumble topping. Crumble over the top of the nectarines. (This recipe makes quite a lot of crumble topping. If you like a little less, you may end up with some extra.)

Bake for about 30 minutes, or just until the crumble topping begins to turn a very light golden color. Remove from oven and allow to cool. Like all crumbles and crisps, this dessert is fantastic a la mode.