PEACH AND NECTARINE CRUMBLE
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
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
NECTARINE COBBLER
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
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 CRISP
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
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
NECTARINE COBBLER RECIPE
This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!
Provided by Angela
Categories Cobblers & Crisp Recipes Dessert Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
- Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
- Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
- Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
- Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.
Nutrition Facts : Calories 212 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
PEACH OR NECTARINE CRUMBLE
A great alternative to apple crumble.
Provided by Stephanie Alexander
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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-RASPBERRY CRUMBLE
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
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 & BLUEBERRY CRUMBLE
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
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 CRUMBLE
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.
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5/5 Category NectarineServings 6Total Time 1 hr 30 mins
- In a bowl, toss the nectarines with the granulated sugar, juice, thyme and a pinch of salt; let stand for 1 hour.
- Preheat the oven to 375°. In another bowl, combine the flour, brown sugar and wheat germ with a pinch of salt. Using your fingers, work in the butter until the mixture is sandy. Press the streusel into small clumps and scatter on a rimmed baking sheet.
- Spoon the nectarines, thyme and any juices into 6 individual cast-iron baking dishes. Bake the nectarines for about 20 minutes, until the fruit is softened. Meanwhile, bake the streusel, stirring once, for about 10 minutes, until browned.
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5/5 (18)Total Time 1 hrCategory DessertCalories 470 per serving
- In a medium bowl, mix together the flour, sugars and salt. Pour the melted better and vanilla on top of flour mixture and stir together until everything gets moist and crumbly.
- In a separate bowl (or even in your 9x13" baking dish to save having to wash an extra bowl!), toss the nectarines and blackberries with the sugar, flour and salt until the fruit is evenly coated. Spread evenly around the bottom of the baking dish, then top with the crumble topping.
- Bake for 45 minutes, or until the fruit filling is bubbling up in spots between the crumble and the crumble has turned golden brown. Remove from oven and let cool 15 minutes before serving warm, topped with a scoop of ice cream.
NECTARINE AND BERRY CRUMBLE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 25 minsServings 8Calories 192 per serving
- To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and 2 1/2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse until crumbly. Spread topping on a parchment-lined jelly-roll pan coated with cooking spray. Bake at 400° for 12 minutes or until golden brown, stirring every 5 minutes.
- To prepare filling, place nectarines and 3 tablespoons sugar in a large skillet over medium heat; cook 6 minutes, stirring occasionally. Add raspberries, vanilla, and nutmeg; cook 4 minutes or until juices thicken slightly. Remove from heat; sprinkle with toasted topping.
HELEN GOH’S NECTARINE AND BLUEBERRY CRUMBLE CAKE - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Dessert
- Begin by preparing the crumble topping: place flour, sugars, ginger powder and salt into a medium bowl and whisk to combine. Add the cubes of butter and use your fingertips to rub them into the flour until the mixture resembles wet sand. Mix in the chopped almonds, then set the bowl aside.
- Preheat oven to 175C fan-forced (195C conventional). Grease a large, deep ovenproof dish, approximately 25cm in diameter, with the extra 10g butter and set aside somewhere cool.
- For the batter, sift flour, baking powder and salt into a small bowl. Place the butter, sugar and lemon zest in the bowl of a cake mixer and beat with the paddle attachment on medium-high speed until light and creamy. Add the 3 eggs, one at a time, beating well after each addition – the mixture will appear curdled but don't worry, it will come together again. Scrape down the bowl with a silicone spatula, then add the egg white and vanilla essence. Beat for a few seconds to incorporate, then add the sifted dry ingredients in three batches, mixing on low speed until just combined. Remove the bowl from the cake mixer and gently fold in nectarine slices and blueberries.
- Scrape the mixture into the prepared dish and smooth over the top with the back of a spoon. Scatter the prepared crumble evenly on top, then bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the middle comes out clean.
GRILLED NECTARINE CRUMBLE RECIPE - CHOWHOUND
From chowhound.com
Cuisine BBQ, Comfort FoodTotal Time 40 minsCategory DessertCalories 362 per serving
- Stir together the mascarpone cheese, sugar, and lemon zest in a small bowl until evenly combined, then set aside.
- Meanwhile, place the pecans, brown sugar, butter, and cinnamon in a medium bowl and pinch the mixture together with your fingers until moist and crumbly; set aside.
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Estimated Reading Time 5 mins
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- Gluten-Free Strawberry Nectarine Crumble: Mmm, gluten-free never looked so good! Decked out with fresh nectarines, strawberries and ice cream, nothing’s holding you back from enjoying this delicious crumble.
- Pickled Nectarine and Burrata Salad: Say goodbye to your salad rut! This unique flavor combination — pickled nectarines and torn burrata — turns simple greens into something sublime.
- Grilled Salmon and Red Onions With Nectarine Salsa: Give your salsa (and salmon!) a sweet summery twist with the addition of freshly chopped nectarines.
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- Grilled White Nectarines With Amaretto Spiked Mascarpone: Fire up the grill for this boozy treat. Amaretto meets mascarpone and grilled peaches: Your post-BBQ dessert just got a serious upgrade.
- Nectarine Pizza With Fresh Basil and Reduced Balsamic: Everything is better on top of a pizza! Nectarines pair perfectly with fresh basil, another summery seasonal treat.
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- Caramelized Nectarine and Feta Quesadilla With a Balsamic Glaze: Salty-sweet perfection! Warm feta melted over sticky caramelized nectarines… yeah, our mouthes are watering too.
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- Stone and slice the nectarines and mix them in a bowl with 50g of the caster sugar, vanilla and 1 tbsp of the plain flour.
- In a food processor mix the rest of the flour and the butter until it resembles breadcrumbs. Add the rest of the ingredients and mix.
- Put the nectarine mix into an ovenproof dish and top with the crumble mixture. Bake for 25 mins or until golden brown on top.
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