Nectarine Crumble Food

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PEACH AND NECTARINE CRUMBLE



Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  • Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  • Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  • Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

PEACH OR NECTARINE CRUMBLE



Peach or nectarine crumble image

A great alternative to apple crumble.

Provided by Stephanie Alexander

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

For the compote
8 ripe freestone peaches or nectarines
30g butter
½ cup castor sugar
2 tbsp water
For the crumble mixture
1/3 cup brown sugar
1 tsp baking powder
1 tsp ground ginger
3 tbsp flaked almonds
60g unsalted butter
100g plain flour

Steps:

  • To make the compote Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. (No need to peel nectarines.) Slip skins from fruit, halve and twist away from the stones. Slice into thick wedges. Cook with the butter, sugar and water for about 10 minutes in a covered pot, stirring once or twice. The peach compote should be very moist but not runny. If necessary increase heat to reduce juice for a minute or two. Preheat oven to 200C. Butter a one-litre ovenproof baking dish. Spoon fruit into dish. To make the crumble mixture Mix sugar, baking powder and ground ginger. Stir in flaked almonds. Crumble butter into flour with your fingers to form pea-sized pieces, then toss flour mixture with sugar mixture. Strew topping over fruit. Bake at 200C for 25-30 minutes until topping is golden-brown and the fruit is bubbling through at the edges. Serve with thick cream.

NECTARINE COBBLER



Nectarine Cobbler image

A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Provided by Food Network

Categories     dessert

Yield 1 13x9-inch cobbler

Number Of Ingredients 11

4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked light brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, softened
Cinnamon sugar for sprinkling

Steps:

  • Preheat oven to 350 degrees.
  • To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
  • To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

NECTARINE-RASPBERRY CRUMBLE



Nectarine-Raspberry Crumble image

This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.

Provided by gartenfee

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

3 ½ pounds nectarines
1 (6 ounce) container fresh raspberries
2 tablespoons white sugar
¾ cup brown sugar
7 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
½ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
  • Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
  • Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 79.4 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 7.8 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 107.2 mg, Sugar 53.4 g

NECTARINE CRUMBLE



NECTARINE CRUMBLE image

Categories     Fruit     Dessert     Bake     Quick & Easy

Yield 8+ servings

Number Of Ingredients 10

Filling
4 pound nectarines, cut into wedges
3/4 cup plus 2 tablespoons sugar
1/3 cup unbleached all purpose flour
2 tablespoons fresh lemon juice
Crumble topping (Makes about 3 cups crumbs)
3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 3/4-inch pieces

Steps:

  • Mix filling ingredients in the 13x9x2 inch pan. Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture. Baked for 40+ minutes at 350. Had to turn on broiler to make top brown.

NECTARINE & BLUEBERRY CRUMBLE



Nectarine & Blueberry Crumble image

Crumbles and crisps are the same thing, a baked fruit dessert with a crisp and crumbly topping. They're as popular as fruit tarts and require much less work.

Provided by Dancer

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 lbs ripe but firm nectarines, pitted and sliced
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 cup blueberries
1/4 cup pecans
3/4 cup rolled oats
1/2 cup whole wheat pastry flour or 1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar or 1/4 cup raw turbinado sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons cold unsalted butter
vanilla yogurt or plain yogurt, for serving

Steps:

  • Preheat the oven to 375 degrees.
  • Butter a 2 to 2-1/2-quart baking dish or gratin.
  • Toss together the ingredients for the filling in a large bowl, then turn friot into the prepared dish.
  • Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty.
  • Remove from the skillet at once and chop the nuts coarsely.
  • Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade.
  • Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor.
  • The topping should have a crumbly consistency.
  • Stir in the pecans.
  • Spoon the crumble topping over the fruit in an even layer.
  • Bake until browned, about 45 minutes.
  • Serve warm, with cream or yogurt if you wish.
  • Advance preparation: The topping will hold for a few hours in the refrigerator.
  • The crumble can be baked a couple of hours ahead and reheated.

Nutrition Facts : Calories 374.7, Fat 16.3, SaturatedFat 7.8, Cholesterol 30.5, Sodium 106.9, Carbohydrate 56.4, Fiber 6.6, Sugar 35.5, Protein 5.7

NECTARINE CRISP



Nectarine Crisp image

Make and share this Nectarine Crisp recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

4 1/2 lbs ripe nectarines, sliced (about 12)
2 cups uncooked quick oats
1 1/4 cups packed brown sugar
2/3 cup flour
2/3 cup cold butter, cut into small pieces
1/8 teaspoon cinnamon
1/2 gallon vanilla ice cream (optional)

Steps:

  • Heat oven to 350º. Lightly grease a 13x9 baking dish.
  • Arrange sliced nectarines in prepared baking pan.
  • Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
  • Sprinle over fruit.
  • Dust with cinnamon.
  • Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
  • Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 394.8, Fat 14, SaturatedFat 8, Cholesterol 32.5, Sodium 98.8, Carbohydrate 65.6, Fiber 5.3, Sugar 42.8, Protein 5.8

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