Category: Nectarine

Nectarine, Plum & Raspberry Crumble

8/22/2019

So this week marked the official return to school and, sniff, a signal that summer is coughing up its last gasp.

Time for dessert!

This sweet-tart, vibrantly colored crumble was a last-minute request for a recent dinner party. Pressed to come up with something quickly, I tried to steer away from more complicated desserts (i.e., no pie crusts to roll out, chill, crimp, blind bake, etc.), or even complicated fruits to steam, peel, or pit (cherries would have made this arduous). The nectarine, plum and raspberry triumvirate immensely simplified the process. No food processor or pastry cutter required. Prior to baking, it literally took ten minutes to prepare. [Ed. note: Damn, woman.]

I decided on a crumble as opposed to a streusel topping [Ed. note: Am so triggered by this I do not know what I should be triggered by], because I felt this particular fruit combo would have been overpowered by a spicy oatmeal and nut topping. Love streusel for apples, pears, blackberries and even blueberries, but this fruit combo needed something simpler, more delicate.

What is the difference between a crumble, crisp and cobbler? A crumble has a shortbread cookie-like topping. A crisp's topping is streusel based, typically made with spiced oatmeal and nuts, and a cobbler has biscuit dough dolloped on top.

Don't get me started on the Betty, pandowdy, or buckles, grunts and slumps!

PS: A year ago we broke out the Spiralizer for some healthy chicken parmesan with veggie noodles (www.moveablefeast.me/blog/healthy-chicken-parmesan-with-veggie-noodles).

PPS: Channeling the late Anthony Bourdain, things got a little NSFW with this sinful mac and cheese (www.moveablefeast.me/blog/anthony-bourdains-macaroni-and-cheese).

Crumble topping inspired by Smitten Kitchen
Number of servings: 6-8

Ingredients
Fruit Filling

1 pound nectarines, halved, pitted, cut into ¾-inch-thick slices
1 pound red or purple plums
6 ounces fresh raspberries
¼ cup sugar
2 tablespoons tapioca flour
Pinch of salt
Vanilla ice cream

Crumble Topping

½ cup unsalted butter, melted
6 tablespoons granulated sugar
1 teaspoon baking powder
1 ⅓ cups all-purpose flour
Two pinches of salt

Directions
Crumble Topping

In a medium size bowl, stir sugar, baking powder, flour, salt and melted butter together with a fork until crumbs form. Set aside.

Fruit Filling

Position rack in center of oven and preheat to 375 ºF.
Combine nectarines, plums, raspberries, sugar, and tapioca in large bowl; toss to blend.
Transfer mixture to a 11 x 7 x 2-inch baking dish. Sprinkle topping evenly over fruit.
Bake until fruit mixture is bubbling and topping is golden brown, about 40-50 minutes.
NOTE: the crumble topping will brown before the fruit is finished baking. Once it reaches the brown color that you want (this might take 25-30 minutes), take a piece of foil and lay it very loosely over the crumble.
Cool 30 minutes.
Serve at room temperature [Ed. note: Oh boy the return of ROOM TEMPERATURE] with vanilla ice cream.

2 Comments

Nectarine and Mascarpone Tart in a Gingersnap Crust

7/12/2017

3 Comments

A quick note that you should expect regular recipe posts every Wednesday (with occasional lagniappe as is deemed necessary). ;-)

Nectarine and Marscarpone Tart in a Gingersnap Crust
A perfect summer dessert, the tart nectarines and spicy gingersnap crust offset the not-too-sweet filling nicely. Originally a Bon Appétit recipe that Smitten Kitchen adapted, I made a few additions, namely, heavy whipping cream and cinnamon as I prefer a fluffier, less dense filling. The topping is open to a variety of summer fruits. I have made this tart and topped with cherries and other stone fruits as well.

Adapted from Smitten Kitchen
Number of servings: 8-10

Ingredients
Crust

37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted

Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/2 cup heavy whipping cream
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
Pinch of cinnamon

Topping

4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup apricot jam, warmed (original recipe called for peach)

Directions
Crust

Preheat oven to 350 °F.
Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened.
Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

Flling

Beat all the filling ingredients in medium bowl until smooth.
Spread filling in prepared crust.
Cover loosely and refrigerate at least 2 hours and up to 1 day.

Topping

Overlap nectarine slices atop filling in concentric circles.
Brush with jam.
Serve, or refrigerate up to 6 hours.

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Nectarine, Plum & Raspberry Crumble

Nectarine and Mascarpone Tart in a Gingersnap Crust

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