RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, appetizer, main course
Time 1h15m
Number Of Ingredients 9
Steps:
- Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY
One of the simplest ways to showcase summer fruit, this dessert is finished with a crunchy amaretti biscuit and flaked almond topping
Provided by Jane Hornby
Categories Dessert, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
- Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
- Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.
Nutrition Facts : Calories 253 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
NECTARINE RASPBERRY CRISP WITH SPICED OATMEAL CRUMB TOPPING
This is rom Bon Appetit July 2008. Easy dessert and looks like you spent a lot of time on it! You'll need about 2 pounds of nectarines.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 276.3, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 77.4, Carbohydrate 46.1, Fiber 3.6, Sugar 26.7, Protein 3.6
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