Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • For the Topping:
  • 7 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup chopped pistachios
  • For the Filling:
  • 4 nectarines
  • 2 plums
  • 2 cups blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces
Directions
  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.

  • Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.

  • Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.

  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.


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