Best Nectarine And Pistachio Crumble Recipes

NECTARINE AND PISTACHIO CRUMBLE

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

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.

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

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 CLAFOUTIS

Steps:

• Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
• Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
• Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
• Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
• Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.