Blackberry & Nectarine Crumble Pie


by Francesca Patterson

My absolute favorite foods we have at Norman’s markets right now are the blackberries and the yellow nectarines. No competition, these fruits drive me wild. They are tied for their sweetness and perfect tartness, it is impossible to decide which one I like more. On their own, they taste like mother nature’s candy. But they are also amazing companions when baking, especially in this simple crumble I threw together this week with only a few more ingredients. This is an ideal summertime dessert and so quick to put together with any of the fresh, ripe berries or tree fruit you may have. Without calling for a formal crust and the little amount of prep work, this is a great recipe to make with kids and it always turns out as a winner. Pair with vanilla ice cream for dessert or yogurt for a sweet breakfast treat. 



Crumble crust: 
  • 2 1/2 cups of flour
  • 3/4 granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp salt
  • 1 cup butter (melted)
  • 1 tsp vanilla 
Berry Filling
  • 5-6 ripe yellow nectarines (peeled, thinly sliced)
  • 3 cups blackberries
  • 1/3 cup brown sugar
  • 3 tbsp flour
  • dash of salt 



  1. Preheat oven to 350 degrees
  2. In a medium-sized bowl, mix together dry ingredients of crumble crust. (flour, sugar, brown sugar, salt, cinnamon). Then pour melted butter and vanilla over and mix until combined but still crumbly. 
  3. In a separate bowl, toss the peeled nectarines and blackberries with the sugar, flour, and salt for berry filling. Pour this into a baking dish. 
  4. Take the crumble crust mixture and break it into small pieces, spread out evenly all over the fruit filling. 
  5. Bake pie for 45 minutes, or until the fruit is bubbling and the crust has become golden. Let sit for 10 minutes before serving as berries are very hot. 



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