Best 7 Nectarine Blueberry Crumble Recipes

BLUEBERRY-NECTARINE CRISP

Steps:

• Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
• For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
• Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
• Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.

NECTARINE & BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees.
• Butter a 2 to 2-1/2-quart baking dish or gratin.
• Toss together the ingredients for the filling in a large bowl, then turn friot into the prepared dish.
• Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty.
• Remove from the skillet at once and chop the nuts coarsely.
• Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade.
• Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor.
• The topping should have a crumbly consistency.
• Stir in the pecans.
• Spoon the crumble topping over the fruit in an even layer.
• Bake until browned, about 45 minutes.
• Serve warm, with cream or yogurt if you wish.
• Advance preparation: The topping will hold for a few hours in the refrigerator.
• The crumble can be baked a couple of hours ahead and reheated.

BLUEBERRY NECTARINE CRISP

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.

BLUEBERRY-NECTARINE CRISP

Steps:

• For topping:
• Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
• For filling:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
• Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.

NECTARINE BLUEBERRY CRISP

Steps:

• Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
• Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
• Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.

BLACKBERRY NECTARINE CRISP

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.

NECTARINE BLUEBERRY COBBLER

Steps:

• Preheat the oven to 450°F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened. Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.
• Make the biscuits:
• Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough. On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
• Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream.