Nectarine Raspberry Crisp With Quinoa Almond Topping Recipes
NECTARINE AND ALMOND CRISP
Provided by Bon Appétit Test Kitchen
Categories Food Processor Fruit Ginger Nut Dessert Bake Quick & Easy High Fiber Nectarine Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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-RASPBERRY CORNMEAL CRISP
Our mouthwatering take on the classic fruit crumble has a cornmeal topping in lieu of the usual oats for an extra-satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
- Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
- Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.
PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 12
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-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING
Crisps are one of the best summer desserts. They come together in minutes, then can be left alone to bake. Plus, you get everything a pie has to offer in much less time and with no risk of a soggy crust. Quinoa flakes and toasted almonds give the tasy gluten-free and dairy-free topping crunch and texture. Sweetened with maple sugar and made buttery by coconut oil, it's a good recipe to have on hand for any summer fruit combination. Try it with any summer fruit combination, like peaches and blueberries, blackberries and apricots, or mixed plums.
Provided by Amy Chaplin
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
- For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
- Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.
Nutrition Facts : Calories 392 calorie, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 0 milligrams, Sodium 44 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 7 grams, Sugar 24 grams
NECTARINE-RASPBERRY CRISP WITH SPICED-OATMEAL CRUMB TOPPING
Provided by Claudia Fleming
Categories Mixer Dessert Bake Fourth of July High Fiber Raspberry Nectarine Oat Spice Summer Cinnamon Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- For topping:
- Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For fruit mixture:
- Position rack in center of oven and preheat to 375°F. Butter 11x7x2-inch glass baking dish. Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
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- In a large bowl combine granulated sugar, 2 tablespoons of the flour, the lemon juice, and 1/4 teaspoon of the apple pie spice. Gently stir in nectarines and raspberries. Transfer to an 8 1/2x 1-1/2-inch round disposable foil baking pan. For the topping, combine the remaining flour, remaining apple pie spice, the brown sugar, and rolled oats. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over fruit mixture.
- In a grill with a cover arrange preheated coals in a donut-shape, leaving a 9-inch circle in the center without coals. Test for medium-low heat over the center. Place crisp in pan on center of the grill rack. Cover and grill for 20 to 25 minutes or until fruit mixture is bubbly in center. If desired, serve warm with ice cream. Makes 6 servings.
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- Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Position rack in center of oven and preheat to 375ºF. Butter 11x7x2-inch glass baking dish. Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
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- 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.
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