Nectarine Raspberry Cornmeal Crisp Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
• For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
• Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.

Steps:

• Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
• Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
• Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.

Steps:

• To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
• Add butter, and pulse until butter is pea size.
• Add 1/3 cup ice water and pulse until dough forms moist clumps.
• Add more water by teaspoon fulls if too dry.
• Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
• Can be made 1 day ahead.
• Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
• Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
• To make Filling: Stir sugar and cornstarch to blend.
• Mix in fruit and vanilla.
• Let stand until juices are released, stirring occasionally, about 30 minutes.
• Preheat oven to 375°F.
• Transfer baking sheet with dough to work surface and let stand for 8 minutes.
• Spoon fruit and juices into center of dough, making a even 10 inch diameter.
• Brush a 2 inch border of dough with egg.
• Lift about 2 inches of dough border and pinch to form vertical seam.
• Pinching every two inches.
• See photo- middle six inches of fruit should remain uncovered.
• Brush folded border with egg and sprinkle with raw sugar.
• Place baking sheet with tart in oven.
• Bake until crust is golden and fruit is bubbling, about 55 minutes.
• Remove from oven and transfer with large spatula to cooling rack.
• Brush fruit with heated preserves.
• Cool 45 minutes.
• Serve warm, or at room temperature.
• A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.

Steps:

• Place a rack in the center of the oven and heat oven to 350 degrees.
• Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
• Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
• Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
• Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
• Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Steps:

• Make the dough:
• Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
• Make the filling:
• Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
• Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
• In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
• Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
• Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
• Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
• Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
• Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
• Store:
• Room temperature, up to 2 days.
• Pointers for success:
• - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
• - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
• - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
• - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
• - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.

Steps:

• Heat oven to 350º. Lightly grease a 13x9 baking dish.
• Arrange sliced nectarines in prepared baking pan.
• Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
• Sprinle over fruit.
• Dust with cinnamon.
• Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
• Serve warm with vanilla ice cream if desired.

Steps:

• Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. This topping can be made 1 day ahead--just cover and refrigerate.
• Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
• Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
• With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
• Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.

Steps:

• Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
• In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.