Plum-nectarine crumble with hazelnuts

Votes: 1

How to Make - Plum-Nectarine Hazelnut Crumble

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

Crumble is a summer dessert similar to pie, but much lighter and filled with a generous amount of fruit filling topped with a crunchy streusel. For the filling, combine fresh nectarines with plums, sugar, lemon juice, and a little flour to thicken the juices. The mixture is then placed in a baking dish and topped with a coarse crust made from butter, flour, crushed hazelnuts, brown sugar, and cinnamon. After baking, the topping develops into a crispy crust, imbued with a rich caramel-nut flavor, and beneath it lies a luscious fruit filling. Ideally, crumble is served lukewarm with a scoop of vanilla ice cream or whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

1 kg nectarines (about 5 pcs.), cut into 1 cm thick slices.
0.5 kg plums (about 4 pcs.), cut into 1 cm thick slices.
3/4 cup granulated sugar
2 tbsp. flour
1 tbsp. freshly squeezed lemon juice
1/4 teaspoon salt

Topping

0.5 cups premium flour
0.5 cup whole grain wheat flour
0.5 cup brown sugar
0.5 tsp ground cinnamon
0.5 tsp salt
2/3 tbsp. blanched hazelnuts, chopped
110 g unsalted butter, room temperature
Vanilla ice cream or whipped cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, plums, nectarines, brown sugar, hazelnuts, cinnamon, streusel

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 22x32 cm baking pan with butter.
In a large bowl, combine nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt.

Prepare the toppingIn a medium bowl, combine both flours, brown sugar, cinnamon, and salt, then fold in the hazelnuts. Use your fingers to mix in the butter until a lumpy dough forms.
Spoon the filling and all the juices into the prepared pan. Arrange handfuls of topping on top. Bake until the topping is golden brown and the filling is bubbling, 40-45 minutes. Let cool for at least 15 minutes. Serve with ice cream or whipped cream.

Categories:

recipe / Summer dishes / Festive dishes / Casseroles / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / Food Network - recipes / American cuisine