NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
- On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
NECTARINE AND BLACKBERRY COBBLER
Categories Berry Fruit Dessert Bake Quick & Easy Blackberry Nectarine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
BLUEBERRY NECTARINE COBBLER
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 451, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 300 milligrams, Carbohydrate 70 grams, Fiber 3 grams, Protein 5 grams
BLUEBERRY AND NECTARINE COBBLER
Make and share this Blueberry and Nectarine Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5
NECTARINE BLUEBERRY COBBLER
Steps:
- Preheat the oven to 450°F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened. Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.
- Make the biscuits:
- Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough. On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
- Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream.
NECTARINE MIXED FRUIT COBBLER WITH CRUNCHY TOPPING
I had purchased too many peaches, nectarines, and plums. So I thought I would make a cobbler, but I wanted a crunchy top. This recipe was born, and it's been a hit at home and at work ever since. Use very ripe fruit. My family loves the topping so I've taken to doubling it. My husband will eat for dessert and breakfast.
Provided by oscar'smom
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate.
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet.
- Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 63.5 g, Cholesterol 34.3 mg, Fat 14 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 8.4 g, Sodium 176.8 mg, Sugar 41.2 g
BLUEBERRY NECTARINE COBBLER
I saw this advertised on a food network commercial. It looked really good, so I wanted to put it here so I would remember. I'll probably make this for my graduation party in June!
Provided by Anastacey
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5
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