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Prep time
15 minutes
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Cook time
1 hour 30 minutes
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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
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Nectarine & Pistachio Crumble
Ingredients
- Nectarine Filling
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1,000 grams
(about 6 cups) quartered and pitted nectarines (peeled if desired, from 6 or 7 nectarines)
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100 grams
(½ cup) granulated sugar, plus more if needed
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20 grams
(2 tablespoons plus 2 teaspoons) tapioca starch or cornstarch
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1 tablespoon
freshly squeezed lemon juice, plus more if needed
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1/2 teaspoon
finely grated lemon zest
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1/4 teaspoon
kosher salt
- Pistachio Streusel
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1 1/2 cups
(190 grams) all-purpose flour
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2/3 cup
(130 grams) packed light or dark brown sugar
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2/3 cup
(85 grams) finely chopped, raw pistachios
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1/2 teaspoon
kosher salt
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1/2 teaspoon
baking powder
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10 tablespoons
(140 grams) room-temperature unsalted butter, cut into ½-inch cubes
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Heavy cream, whipped cream, crème fraîche, or ice cream, to serve (optional)
Directions
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Adjust an oven rack to the lower-middle position and heat to 350°F.
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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.
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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.)
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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.
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Let rest for 15 minutes before serving with heavy cream, whipped cream, crème fraîche, or ice cream, if desired.
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
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