Maple Baked Nectarines With Almond Crumble Recipes

NECTARINE ALMOND CRUMBLE PIE RECIPE - (4.4/5)

Steps:

• Crumble topping: In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly. The crumble topping can also be made by hand: Chop the almonds finely and stir together with the flour, brown and granulated sugars and cinnamon, then add the butter and rub together with your fingers until the butter is broken up and the mixture is crumbly. Pie and assembly: 1. Heat the oven to 350 degrees. 2. In a large bowl, whisk together the sugar and flour. Stir in the nectarine slices, coating completely, then stir in the almond extract until evenly combined. 3. Pile the nectarine filling into the prepared pie shell, sprinkling over the slices any additional sugar-flour mixture that did not stick to the fruit. 4. In a small bowl, whisk the egg to form a wash. 5. Brush the edge of the crust with the egg wash. Drizzle the crumble topping over the fruit slices. 6. Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour. 7. Cool before serving.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

MAPLE-BAKED NECTARINES WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 180C or 160C fan forced.
• Line a small baking dish with baking paper and place nectarine halves, skin down, in dish.
• Scoop out some of flesh from each half to create a 1 tablespoon hole.
• In a small food process, pulse almond biscotti until roughly chopped and then place in a small bowl and combine with slivered almonds and butter.
• Spoon biscotti mixture into nectarines and drizzle with maple syrup and bake for 20 minutes or until nectarines are tender and crumble is golden.
• Meanwhile, combine mascarpone, icing sugar and vanilla in a small bowl.
• Serve nectarines with vanilla mascarpone and an extra drizzle of maple syrup, if desired.