Streusel Topped Roasted Nectarines
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 42
- Total: 45 min
- Active: 10 min
Ingredients
Streusel Topping:
3/4 cup all-purpose flour
Pinch fine salt
1/3 cup firmly packed dark brown sugar
4 tablespoons unsalted butter, melted
Nectarines:
1 tablespoon cold butter, cut into small bits
4 large nectarines (about 1 1/4 pounds)
Topping:
2 tablespoons dark brown sugar
1/2 cup cold Greek yogurt
Directions
- Preheat the oven to 375 degrees F.
- For the streusel topping: Put the flour and salt in a medium bowl and, using your hands, rub in the brown sugar. Stir in the melted butter with a fork until the mixture is evenly moistened. Pop into the freezer while you cut the fruit.
- For the nectarines: Scatter the cold butter on the bottom of an 8-inch square shallow baking dish. Halve the fruit, pit and slice a thin piece off the round bottoms so they sit flat in the baking dish. Put the fruit cut-side up in the dish-it should fit snugly, but with a little space between the nectarines. Scoop up a heaping tablespoon of the streusel and press it into the center of each nectarine half. Scoop up another heaping tablespoon, squeeze it in your hand a bit and put it on top of each nectarine-no matter if some of it falls into the baking dish. Bake until the fruit is tender and the streusel crisp, 30 to 35 minutes.
- For the topping: Whisk the brown sugar into the yogurt. Serve the nectarines warm or at room temperature with a dollop of cool sweetened yogurt.