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.
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
PLUM AND RASPBERRY CORNMEAL CRISP
This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.
Provided by Yossy Arefi
Categories snack, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and heat oven to 350 degrees.
- Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
- Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
- Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.
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
RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST
The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).
Provided by Lisa Pizza
Categories Pie
Time 2h55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
- Add butter, and pulse until butter is pea size.
- Add 1/3 cup ice water and pulse until dough forms moist clumps.
- Add more water by teaspoon fulls if too dry.
- Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
- Can be made 1 day ahead.
- Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
- Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
- To make Filling: Stir sugar and cornstarch to blend.
- Mix in fruit and vanilla.
- Let stand until juices are released, stirring occasionally, about 30 minutes.
- Preheat oven to 375°F.
- Transfer baking sheet with dough to work surface and let stand for 8 minutes.
- Spoon fruit and juices into center of dough, making a even 10 inch diameter.
- Brush a 2 inch border of dough with egg.
- Lift about 2 inches of dough border and pinch to form vertical seam.
- Pinching every two inches.
- See photo- middle six inches of fruit should remain uncovered.
- Brush folded border with egg and sprinkle with raw sugar.
- Place baking sheet with tart in oven.
- Bake until crust is golden and fruit is bubbling, about 55 minutes.
- Remove from oven and transfer with large spatula to cooling rack.
- Brush fruit with heated preserves.
- Cool 45 minutes.
- Serve warm, or at room temperature.
- A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9
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