I admit, there might be a slight tendency toward me posting easy fruit dessert recipes right now, and with all that luscious fruit out there, how could I not? Today is a change from my recent obsession with peaches, but very similar to the blueberry peach pie filling in the whole berry/stone fruit pairing. This is a quick and relatively healthy dessert, that goes absolutely fantastic with vanilla ice cream and a cold glass of Moscato. If you don’t have these adorable little Le Creuset mini cocottes, you can use ramekins, or even just use one large 9×9 square baking pan. Whatever you use, be sure to make it on parchment paper or some other kind of sheet so you save yourself berry drippings to clean. I didn’t, and so I got to scrape caked on blackberry juice from my cookie sheet… let my mistake be a lesson for you!
Preheat the oven to 350°F. Dice the nectarines, then mix with the lemon zest, lemon juice, sugar, and flour in a large bowl and toss well. Gently mix in the blackberries.
In another bowl, combine the flour, granulated sugar, brown sugar, salt, and the butter in either the bowl of an electric mixer with a paddle attachment and mix on low, or in a normal bowl with a pastry blender until the butter is the size of peas, then rub the mixture with your fingertips until it’s in big crumbles.
Next place the fruit in your ramekins or custard cups, then spread the topping evenly over the fruit.
Bake on a sheet pan lined with parchment paper (trust me on this!) for 40-45 minutes, until the tops are browned and crusp and the juices are bubbly. Let cool briefly so you don’t burn yourself on the molten insides, pair with cold ice cream, and enjoy!
Blackberry Nectarine Crumble
- For the fruit:
- 4 firm ripe nectarines
- 3/4 pint blackberries
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1/2 teaspoon kosher salt
- 1/4 pound cold unsalted butter 1 stick, diced
Preheat the oven to 350°F.
Dice nectarines and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Gently mix in the blackberries.
In a separate bowl or the bowl of an electric mixer, combine the flour, granulated sugar, brown sugar, salt, and butter. Mix with pastry blender or electric blender with paddle attachment on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles.
Spoon fruit mixture into ramekins or custard cups, then sprinkle topping evenly over the fruit. Place ramekins on a sheet pan lined with parchment paper and bake 40-45 minutes, until the tops are browned and the juices are bubbly.