Plum Nectarine Blackberry Crumble With Cornmeal Pistachio Topping Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
• For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
• Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

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.

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

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
• Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice 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.

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.
• Preheat the oven to 350 degrees F.
• Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
• In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
• Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
• Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

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.

Steps:

• Place crisp mix in a small bowl; cut in butter until crumbly. Spoon half of the mixture into four 10-oz. ramekins or custard cups coated with cooking spray; reserve remaining mixture for topping., In another bowl, combine the nectarines, plums and cornstarch; toss to coat. Spoon over crumb layer. Sprinkle with topping., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm; top with ice cream if desired.

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.