Plum and nectarine crumble with pistachio topping

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 6 – 8

Plum and nectarine crumble with pistachio topping - detailed recipe.

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

4 nectarines
2 plums
2 cups blackberries
1/2 cup sugar
1 tbsp. premium flour
2 tablespoons cold butter, cut into small pieces

Crumble topping

7 tablespoons softened butter, plus more for greasing the pan
1/2 cup corn flour
3/4 cup flour
1/2 cup brown sugar
A pinch of salt
3/4 cup chopped pistachios

Ingredient Substitution Suggestions

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Recipes with similar ingredients: nectarines, plums, blackberry, premium flour, corn flour, brown sugar, pistachios

Cooking the dish according to the recipe:

Preheat oven to 190 degrees Celsius. Grease a standard baking pan or eight muffin tins.

Make the toppingMix cornmeal, all-purpose flour, brown sugar, and salt in a bowl. Add the pistachios. Knead the dough with your hands.

Make the fillingHalve and pit the nectarines and plums. Chop the fruit into small pieces. Combine with the blackberries, granulated sugar, and flour in a bowl.
Transfer the filling to the prepared pan or pans and drizzle with 2 tablespoons of oil. Top with the topping. Bake until golden brown and bubbly, 40 to 45 minutes.

Let cool for 10 minutes before serving. Garnish with whipped cream or ice cream, if desired.

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