RASPBERRY, NECTARINE, AND MANGO CRUMBLE
This homey dessert is irresistible served warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
- Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
- Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice 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
MANGO AND RASPBERRY CRISP
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
- In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
- Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.
RASPBERRY, NECTARINE AND MANGO CRUMBLE
This recipe I first tasted in Guatemala on a mission trip. I loved it so I found the recipe and here it is. It is very tender and tastes the best when served warm with vanilla ice cream
Provided by Becca
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- With an electric mixer, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form(4-5 minutes)
- Transfer to a bowl, cover, and refrigerate until ready to use.
- Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl.
- Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel.
- Cut flesh into 1-inch chunks and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
- Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping (oat mixture) evenly over fruit.
- Bake until topping is golden brown and juices bubble (about 50 minutes) Remove from oven and let cool slightly.
- Serve warm with ice cream.
Nutrition Facts : Calories 541.4, Fat 20.9, SaturatedFat 12.4, Cholesterol 50.9, Sodium 36.3, Carbohydrate 88.2, Fiber 8, Sugar 59, Protein 5.8
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