Nectarine Almond Crumble Pie Recipe 445

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

NECTARINE AND ALMOND CRISP

Steps:

• Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
• Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.

NECTARINE CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Brush a 9-inch cake pan with about 1 tbsp of softened butter. Line the bottom and sides of the cake pan with parchment paper. Alternatively, use a springform pan, and grease with butter.
• In the bowl of a stand mixer, add the granulated sugar and unsalted butter. Beat until light and fluffy. Add in the eggs, one at a time, mixing on medium speed. Follow with the almond extract, vanilla extract, and milk. Mix until combined well.
• Add the flour, baking powder, salt, and ground cinnamon. Mix the batter on medium speed just until everything is mixed together.
• Use a spatula to scrape the bottom of the mixing bowl to incorporate any unmixed batter. Then, spread the batter out into your prepared cake pan. Arrange the nectarine slices in a radial pattern, placing the nectarines on top of the cake batter.
• In a medium bowl, mix the streusel ingredients: the flour, sugars, cinnamon, and ground almonds. Then drop in the cubed butter, and use your hands to crumble the butter and flour mixture together to create pea-size clumps. Sprinkle this mixture over the nectarines. Follow with the shaved almonds.
• Bake the cake for 45-50 minutes, until the top is golden throughout and a toothpick inserted in the center comes out clean. The cake should also spring back to the touch when gently pressed down.
• Cool the cake for 20 minutes in the pan before gently nudging it out of the cake pan, or releasing the sides of the springform pan.

PLUM-NECTARINE CRUMBLE WITH HAZELNUTS

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Toss the nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt in a large bowl.
• Make the topping: Combine the all-purpose flour, whole-wheat flour, brown sugar, cinnamon and salt in a medium bowl, then stir in the hazelnuts. Work in the butter with your fingers until clumpy.
• Spread the filling and any juices in the prepared dish. Pinch handfuls of the topping into clumps and scatter over the filling. Bake until the topping is browned and the filling is bubbling, 40 to 45 minutes. Let cool at least 15 minutes. Serve with ice cream or whipped cream.