Nectarine & Pistachio Crumble

July  9, 2021
12 Ratings
Photo by James Ransom. Prop Stylist: Andrea Foti. Food Stylist: Anna Billingskog.
  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Serves 6
Author Notes

Nectarines are brightened up with lemon juice and zest to stand up to a nutty pistachio crumble on top. Finely chop the pistachios to fully express their earthy, sweet flavor. If you’re not a pistachio fan, try an equal volume of any other finely chopped nut or seed, from buttery macadamias to bitter black sesame. I like this crumble served warm, with a generous dollop of crème fraîche. Crumbles are one of those rare desserts that give you some room to groove—check out my article here to learn all the ways you can make this recipe your own, and be sure to try my Blueberry Cocoa Crumble, too. —Sohla El-Waylly

What You'll Need
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Nectarine & Pistachio Crumble
  • Nectarine Filling
  • 1,000 grams (about 6 cups) quartered and pitted nectarines (peeled if desired, from 6 or 7 nectarines)
  • 100 grams (½ cup) granulated sugar, plus more if needed
  • 20 grams (2 tablespoons plus 2 teaspoons) tapioca starch or cornstarch
  • 1 tablespoon freshly squeezed lemon juice, plus more if needed
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon kosher salt
  • Pistachio Streusel
  • 1 1/2 cups (190 grams) all-purpose flour
  • 2/3 cup (130 grams) packed light or dark brown sugar
  • 2/3 cup (85 grams) finely chopped, raw pistachios
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 10 tablespoons (140 grams) room-temperature unsalted butter, cut into ½-inch cubes
  • Heavy cream, whipped cream, crème fraîche, or ice cream, to serve (optional)
  1. Adjust an oven rack to the lower-middle position and heat to 350°F.
  2. In a large bowl, using a stiff rubber spatula, toss the nectarines, sugar, starch, lemon juice, lemon zest, and salt until well combined. Taste and add more sugar or lemon juice if desired. Scrape into a 10-inch cast-iron skillet or 2- to 3-quart baking dish.
  3. On to the crumble: In a medium bowl, whisk together the flour, sugar, pistachios, salt, and baking powder until well combined, about 1 minute. Add the butter and use your fingers to rub the butter into the flour mixture until it holds together in large clumps when squeezed in your palm. (Alternatively, pulse together in a food processor or use the paddle attachment on a stand mixer to mix the butter into the flour mixture until it holds together in large clumps, about 1 minute.)
  4. Clump and scatter the pistachio crumble over the nectarine mixture. Place the baking dish on a sheet pan and transfer to the oven. Bake the crumble until you see the fruit mixture bubbling along the edges of the dish (or in the center of the dish if you used cornstarch), 50 to 60 minutes.
  5. Let rest for 15 minutes before serving with heavy cream, whipped cream, crème fraîche, or ice cream, if desired.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • Dwebb
  • ocmom2
  • cindy
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae

6 Reviews

Dwebb August 18, 2023
This is my second time making it. So easy and REALLY tasty
ocmom2 July 15, 2022
This recipe, and its infinitely riffable ability, has been on rotation in our home this summer. As we are in a literal desert we tend to buy large quantities of season fruit when we can and coming up with ways to get it gone before it goes wonky. So far we've done peach, blueberry and apple crumbles. All have had various sweeteners (brown, white, and raw sugars) and different textural add ins for the crumbles. I also tossed one on the smoker to see what would happen! (it was amazing) I did forget to put something under my skillet the first time and will never do that again! Otherwise I am pretty sure you cannot mess this recipe up!
Taylor S. August 30, 2021
This is fantastic! I intended to follow the recipe to a T but since I am dog-sitting and not in my home, I had to make some substitutions. I did a mixture of honey and brown sugar instead of white sugar for the filling; I used almonds instead of pistachios; and I used peaches and a specialty variety of plums instead of nectarines. It came out better than I could have dreamed and I can't wait to make the recipe again as is but also play around with it too!
cindy July 12, 2021
YUM! Made only 1/2 the recipe using 4 nectarines. Fabulous! Served warm with vanilla ice cream.
pgsmama1 July 9, 2021

I made 1/2 the recipe using 3 nectarines & 3 apricots. For the topping I substituted roasted almonds. Otherwise I followed the recipe. DELICIOUS!
SJ July 5, 2021
Made it and loved it.