Nectarine And Pistachio Crumble Recipes

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped pistachios
4 nectarines
2 plums
2 cups blackberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

NECTARINE AND PISTACHIO CRUMBLE

Nectarine and Pistachio Crumble image

Crumbles are normally considered to be a comforting winter pudding, but this deliciously light, nutty version makes the most of juicy summer nectarines. It take very little time to prepare and tastes sublime with ice cream.Unknown Source

Provided by Lynnda Cloutier @eatygourmet

Categories Fruit Desserts

Number Of Ingredients 10

Ingredients

- 6 nectarines
- vanilla ice cream to serve
FOR THE NUTTY CRUMBLE TOPPING:
- 1/2 cup shelled pistachios, coarsely chopped
- 1/3 cup blanched whole almonds
- 1/2 cup oat flour or oatmeal ground in a food processor
- 1/2 stick unsalted butter, chilled and cubed
- 1/2 cup all purpose flour
- 1/4 cup light soft brown sugar
- a baking sheet lined with parchment

Steps:

Preheat oven to 425.
To make the crumble topping, put pistachios and almonds in food processor and process til coarsely chopped. Transfer to a bowl. Add oatmeal and butter and use your fingertips to rub ingredients together til mixture resembles coarse wet sand. Add flour and sugar and rub together to mix. cover and refrigerate til needed.
Cut nectarines in half. If the pit does not come out easily, don't worry. Simply slice the flesh off the fruit and drop it directly onto the prepared baking sheet. Sprinkle crumble topping evenly over the nectarines and bake in preheated over for 10 to 15 minutes, til fruit is soft and juicy and topping is a soft golden color. Serve warm with ice cream. Serves 6

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