Sheet Pan Nectarine Crumble

8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing

1 1/3 cups (4 oz./125 g) rolled oats

2/3 cup (4 oz./125 g) all-purpose flour

2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

Kosher salt

2 batches basic pie dough

4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)

1/2 cup (4 fl. oz./125 ml) honey

3 T. cornstarch

Grated zest and juice of 1 lemon

 

Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.