Plum Nectarine Crumble With Hazelnuts Recipes

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
• Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour 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.

SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE

Steps:

• Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
• Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used.
• Drain the excess juice and save to serve with the pudding.
• Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and then mix the two together.
• Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
• Bake in a moderate oven 350F for 20 - 30 minutes or until the top is slightly crunchy and browned.
• Serve with lots of cream or plain yogurt and the warmed fruit juices.

NECTARINE PLUM CRISPS

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.

NECTARINE PLUM COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

HAZELNUT PLUM CAKE

Steps:

• Preheat oven to 425°F. and butter and flour an 8-inch round cake pan, knocking out excess flour.
• In a small saucepan melt butter over moderate heat and cool. Stir in vanilla. In a food processor blend together nuts, brown sugar, and flour until nuts are ground fine.
• In a bowl with an electric mixer beat whites with salt until they hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter mixture (batter will deflate) and spread batter in prepared pan.
• Arrange plum slices evenly over batter and sprinkle with granulated sugar. Bake cake in middle of oven 20 to 25 minutes, or until a tester comes out clean. Turn cake out onto rack and cool, plum side up, 5 minutes.
• Sift confectioner's sugar onto cake and serve cake warm with ice cream.

PLUM-NECTARINE BUCKLE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
• Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.
• Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.