BLUEBERRY-NECTARINE CRISP
Steps:
- Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
- For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
- Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
- Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.
BLUEBERRY-NECTARINE CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly among 4 (6-ounce) ramekins.
- For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tablespoon at a time, until the mixture is clumpy but crumbly.
- Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
- Place the ramekins on a sheet tray and bake in the oven until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes.
- Sweeten the mascarpone with the sugar. Onto a small sheet pan or plate, neatly spoon 4 small portions of sweetened mascarpone and chill until ready to serve.
- Top each crisp with a quenelle of cold mascarpone. Serve the crisps warm.
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
NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
BLUEBERRY CRUMBLE
Provided by Moira Hodgson
Categories easy, dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place blueberries in an eight-inch baking dish two inches deep. Squeeze lemon juice on top. In a small bowl, blend tapioca with two tablespoons sugar. Add to berries and mix.
- Cut the butter in pieces. Combine with the remaining sugar, flour and salt in a mixing bowl or food processor fitted with a steel blade. If using your fingers, blend the mixture until it has the texture of coarse bread crumbs. Blend in the lemon peel.
- Sprinkle the mixture evenly over the blueberries. Bake 35 to 40 minutes, or until the juices are bubbling and the top is golden brown. Cool for about 10 minutes and serve warm.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 39 milligrams, Sugar 29 grams, TransFat 0 grams
NECTARINE BLUEBERRY CRISP
I was wanting something other than the usual Apple Crisp when I found this recipe. Nice combination of flavors.
Provided by carolinafan
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
- Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
- Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.
BLUEBERRY-NECTARINE CRISP
Categories Dessert Bake Blueberry Nectarine Port Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- For topping:
- Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
- For filling:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
- Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.
BLUEBERRY AND NECTARINE BUCKLE
Steps:
- Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
- Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
- Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
More about "nectarine blueberry crumble recipes"
NECTARINE BLUEBERRY CRISP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Berry Crisp & Crumble RecipesCalories 166 per servingTotal Time 1 hr
- Preheat oven to 375 degrees F. For fruit filling, in a large bowl combine nectarine slices, 3 tablespoons of the brown sugar, 2 tablespoons of the flour and the cinnamon. Add blueberries and the water; toss to combine. Spoon mixture into a 2-quart square baking dish.
- For topping, in a medium bowl, stir together oats, remaining 2 tablespoons brown sugar and remaining 2 tablespoons flour. Using a pastry blender, cut in the butter until mixture is crumbly. Sprinkle topping onto fruit in dish. Top with nuts.
- Bake 35 to 40 minutes or until the fruit filling is bubbly and topping is lightly browned. Cool slightly on a wire rack; serve warm.
NECTARINE BLUEBERRY CRISP - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Estimated Reading Time 3 mins
NECTARINE BLUEBERRY PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
SPICED NECTARINE AND BLUEBERRY CRUMBLE (VEGAN, SUGAR FREE, …
From radicalstrength.ca
RECIPES AND GLOBAL DISHES | FOOD NETWORK UK
From foodnetwork.co.uk
NECTARINE BLUEBERRY CRISP | NATVIA ONLINE STORE
From natvia.com
NECTARINE-BLUEBERRY CRISP RECIPE | MYRECIPES
From myrecipes.com
NECTARINE AND BLUEBERRY CRUMBLE - BROWNSUGR&VANILLA - PILONCILLO …
From alecooks.com
BLUEBERRY NECTARINE CRISP - LIFE'S AMBROSIA
From lifesambrosia.com
BAKED CRUMBLE NECTARINES RECIPE - BBC FOOD
From bbc.co.uk
BLUEBERRY-NECTARINE CRISP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
NECTARINE-RASPBERRY CRUMBLE - SUGENG.US.TO
From sugeng.us.to
NECTARINE, BLUEBERRY & VANILLA BEAN PIE WITH POPPY SEED CRUMBLE …
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love