Nectarine and Raspberry Crumble
Serves 6
Crumble:
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
Filling:
4 cups sliced fresh nectarines, about 7-8 medium sized fruits
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups fresh (or unthawed frozen) raspberries
2 teaspoons minced fresh ginger
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract
Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.
To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour, and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula stir in the cinnamon, ginger, and nutmeg. Set aside.
To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the nectarines and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the raspberries, ginger, and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.
Pour the fruit filling into the prepared pie dish, and sprinkle the streusel evenly over the top. Bake for 25-35 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.
- Recipe courtesy of Susan Russo