Best Nectarine Thyme Crumble Recipe 435 Recipes

Plum-Nectarine Crumble With Hazelnuts image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
2 pounds nectarines (about 5), sliced 1/2 inch thick
1 pound plums (about 4), sliced 1/2 inch thick
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup blanched hazelnuts, chopped
1 stick unsalted butter, at room temperature
Vanilla ice cream or whipped cream, for serving

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.

NECTARINE CRUMBLE image

Yield 8+ servings

Number Of Ingredients 10

Filling
4 pound nectarines, cut into wedges
3/4 cup plus 2 tablespoons sugar
1/3 cup unbleached all purpose flour
2 tablespoons fresh lemon juice
Crumble topping (Makes about 3 cups crumbs)
3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 3/4-inch pieces

Steps:

Mix filling ingredients in the 13x9x2 inch pan. Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture. Baked for 40+ minutes at 350. Had to turn on broiler to make top brown.

Nectarine Crisp image

Provided by Florence Fabricant

Time 1h

Yield 6 servings

Number Of Ingredients 8

4 tablespoons softened unsalted butter
1 teaspoon cinnamon
1 cup light brown sugar
2 tablespoons cornstarch
3 pounds ripe nectarines, pitted and cut in eighths
1 tablespoon fresh lemon juice
1/2 cup flour
Whipped cream or ice cream

Steps:

Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.