Nectarine And Almond Crisp Recipes

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NECTARINE AND ALMOND CRISP



Nectarine and Almond Crisp image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Fruit     Ginger     Nut     Dessert     Bake     Quick & Easy     High Fiber     Nectarine     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup plus 1 tablespoon all purpose flour
1/2 cup (packed) golden brown sugar, divided
1 1/4 teaspoons ground cardamom, divided
1 teaspoon ground ginger, divided
1/4 teaspoon salt
2 ounces almond paste (about 1/3 cup), crumbled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups sliced almonds
2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
1/2 cup apricot preserves

Steps:

  • Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
  • Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.

BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING



Nectarine-Raspberry Crisp with Quinoa-Almond Topping image

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

2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices
1 1/2 cups raspberries
1 tablespoon arrowroot powder
2 teaspoons pure vanilla extract
1/2 cup quinoa flakes
1 cup almond meal
1/2 cup brown rice flour
1/4 cup gluten-free oat flour
1/2 cup maple sugar, plus more for sprinkling
Pinch sea salt
6 tablespoons melted extra-virgin coconut oil
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1/2 cup toasted almonds, chopped
Pinch cinnamon

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

NECTARINE CRISP



Nectarine Crisp image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

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.

NECTARINE CRISP



Nectarine Crisp image

Make and share this Nectarine Crisp recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

4 1/2 lbs ripe nectarines, sliced (about 12)
2 cups uncooked quick oats
1 1/4 cups packed brown sugar
2/3 cup flour
2/3 cup cold butter, cut into small pieces
1/8 teaspoon cinnamon
1/2 gallon vanilla ice cream (optional)

Steps:

  • Heat oven to 350º. Lightly grease a 13x9 baking dish.
  • Arrange sliced nectarines in prepared baking pan.
  • Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
  • Sprinle over fruit.
  • Dust with cinnamon.
  • Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
  • Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 394.8, Fat 14, SaturatedFat 8, Cholesterol 32.5, Sodium 98.8, Carbohydrate 65.6, Fiber 5.3, Sugar 42.8, Protein 5.8

NECTARINE AND ALMOND TART



Nectarine and Almond Tart image

Make and share this Nectarine and Almond Tart recipe from Food.com.

Provided by hectorthebat

Categories     Tarts

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

150 g custard
25 g ground almonds
1/2 teaspoon vanilla extract
flour
340 g puff pastry
6 nectarines
2 tablespoons icing sugar
handful almonds
3 tablespoons peach jam
double cream

Steps:

  • Preheat the oven to gas 7, 220C, fan 200°C Line a baking sheet with baking parchment. Mix the custard, vanilla and ground almonds together.
  • On a lightly floured surface, roll the pastry to a rectangle, about 23x30cm (9x12in), then lay it on the lined baking sheet. Spread the custard mix over the pastry, leaving just under 2.5cm (1in) space around the edges. Scatter the nectarine slices over the custard, then roll up the bare pastry edges to make a slight rim.
  • Sprinkle over the icing sugar, then the flaked almonds. Bake for 15-20 minutes until the nectarines are tender and the pastry is crisp.
  • Sieve the conserve then brush it carefully over the fruit and pastry edges. Serve hot with cream or creme fraiche.

Nutrition Facts : Calories 579.1, Fat 26, SaturatedFat 6.3, Cholesterol 75.5, Sodium 227, Carbohydrate 80.6, Fiber 3.9, Sugar 24.5, Protein 8.6

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