Wednesday, July 8

Nectarine and Raspberry Crumble. It's Not a Cobbler or a Crisp.

nectarine and raspberry crumble

It's that time of year again when people everywhere find themselves completely confused about crisps, crumbles, and cobblers, not to mention brown bettys, slumps, and grunts. I talked about this last year, and many of you bravely fessed up to your own inability to remember which is which. I think I'm finally starting to remember. How 'bout you? Think you know the difference yet? Let's find out.

(Click here to cue Jeopardy music.)

And no cheating, Dad.

1. This dessert has a dough-like crust, which can be enclosed or made as a biscuit topping.
What is a ___________.

2. This dessert is made by mixing fruit with sugar and spices and topping it with a streusel, which is a mixture of butter, sugar, flour, and nuts.
What is a ___________.

3. This dessert is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.
What is a _____________.

OK, hands off the keyboard, folks. Let's see how you did. #1 is a cobbler. #2 is a crumble. #3 is a crisp. If you missed any, don't worry. The best way to learn something is by doing it -- so make all three desserts and eat them!

Start with the simplest of all, my Triple Berry Rhubarb Crisp.

rhubarb berry crumble half bowl

Then try the bit more complicated but still very doable Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust:

apricot cherry cobbler full plate

Finally make this Nectarine and Raspberry Crumble. Nectarines are coming into season right now, and their sweetness and aroma blend beautifully with tart fresh raspberries. The fruit is perfumed with fresh ginger and vanilla extract then coated with an irresistible streusel topping made with brown sugar, pecans, and a medley of spices. It's delicious as is, but I won't discourage you from topping it with a scoop of vanilla ice cream or a dollop of silky creme fraiche.

nectarine and raspberry crumble

Nectarine and Raspberry Crumble

Serves 6
Print recipe only here.

Crumble:
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg

Filling:
4 cups sliced fresh nectarines, about 7-8 medium sized fruits
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups fresh (or unthawed frozen) raspberries
2 teaspoons minced fresh ginger
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract

Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.

To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour, and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula stir in the cinnamon, ginger, and nutmeg. Set aside.

To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the nectarines and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the raspberries, ginger, and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.

Pour the fruit filling into the prepared pie dish, and sprinkle the streusel evenly over the top. Bake for 25-35 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.

You might also like:

Peach and Blueberry Galette





Mini Custards with Limoncello-Spiked Raspberry Sauce





Summertime Strawberry Pie




Here are more delicious summertime crumbles:
Aran's Almond and Cherry Crumble
Chris's Blueberry Crumble
Christine's Peach and Blackberry Crumble
Joey's Nectarine Crumble
Julie's Apricot Berry Crumble

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36 comments:

Lisa said...

Great dessert! I love mixed fruit in a cobbler or crisp.

T.W. Barritt at Culinary Types said...

OK - I flunked. But, I'm heading straight to the greenmarket to pick out some fruit and top it with something crispy, or crumbly, or whatever!

eatme_delicious said...

Mmm love nectarines. I think my favourite would be a cobbler because I love the doughy crust!

Bellini Valli said...

One of our patients bropught us two flats of cherries so I wonder if I will make a slump, a crumble, a cobbler, a crisp or a grunt:D

finsmom said...

Such tasty ingredients! Yum! One of my favourite desserts!

City Girl said...

Looks very tasty :) Great explanations also :)

Half Baked said...

I can't keep the names straight but I love them all! Great looking crumble!

The Food Librarian said...

Lovely! I love the quiz too! :)

Chrystal & said...

That buttermilk biscuit crust is irresistible. That's for sure!

Grace said...

mmm...i would like some of all three. please. heck, as long as butter, fruit, and cinnamon are involved, i'm game. :)

Simona said...

I remember reading your post on this to me confusing subejct. Still, I got #2 and 3 wrong. I guess I am hopeless. Maybe that is why I tend to stick to cobblers! I promise, I'll study harder and do better at the next test.

Annemarie said...

Crumbling crispy grunting loveliness - it's all yum. Thanks for the education. :)

Rosa's Yummy Yums said...

A delightful crumble! It is one of my favorite ways of preparing summer fruits...

cheers,

Rosa

Indigo said...

I think I'm going to have to practise this. A lot. With my stomach. I'll start with whatever that last one was, mmmm.

haleysuzanne said...

This is an absolutely beautiful dessert. I adore nectarine season, and you have put it together in one of my favorite forms. Great flavor combo with the nectarines and raspberries!

Manggy said...

Yay! I'm so proud of myself- I got all three. Lol. I have never made one though :/ Somehow tropical fruit crispobblerumbles just aren't in the limelight! Maybe that's because I keep longing for your summery stone/berry desserts all the way out here! :)

Patsyk said...

I appreciate the explanation! I can never keep it straight myself. I adore nectarines and am always picking them up right now... I love your recipe for the crumble!

Soma said...

My Gosh look that the colors! I can never remember the names :-) but love all of the versions.

Susan from Food Blogga said...

lisa-They're always so delicious.

tw-You still get an "A" for effort.

ashley-Oh, I love that puffy, doughy topping too!

val-Now that's the kind of decision I'd like to ponder.

simona- Hah! You're still one of my star pupils. :)

annemarie-Now that's a cute comment. :)

rosa-Oh, thank you!

indigo-You're going to do very well in this class. ;)

haleysuzanne-I'm happy to hear it!

mark-Well, aren't you just a smarty pants. ;)

patsyk-You're so welcome. They sure can be confusing.

soma-You're not alone!

finsmom-Thanks a bunch!

citygirl-I'm glad you liked it!

foodlibrarian-I thought you might enjoy a quiz!

chrsytal-Seriously!

grace-You said it, girl.
paula-That's what Google and Wiki are for. ;)

Guldkant På Livet said...

Mmmm a lovely and tasty blog!!! Soooo delicious and nice piturces!!! Mari.

foodcreate said...

Amazing blod dessert look so Delicious !

Thanks for sharing your pictures:)


Have a Great Day~

tastyeatsathome said...

I was good with the first two, and then read the last, and saw oats...and I thought "oh, no, is THAT one a crumble? Now I've gone and confused myself!" And then I cheated and looked at your answers. Truth is, made well, these are all desserts I could eat every day of the week...sometimes twice a day!

Deeba @Passionate About Baking said...

I love it Susan...everything about this post. Learnt something new today. YAY...made peach & cherry crisps this morning (& they weren't crumbles coz they had no nuts). I love the freshness of crisps & crumbles, & have yet to try a cobbler! The post is singing to me!!

Susan from Food Blogga said...

guldkant-Merci!

foodcreate-I'm glad you liked them. Thanks!

tastyeatsathome-That's OK. My dad probably cheated too. ;)

deeba-Peach and cherry crisps? Mmmm... save me some. ;) And you've gotta try the cobbler; the doughy texture is amazing.

Terry B said...

Didn't take the test--I know I'd fail miserably. But I could successfully eat any one of these beautiful desserts, Susan!

♥Rosie♥ said...

This is one utterly gorgeous crumble Susan!

aforkfulofspaghetti said...

I love crumbles at any time of year - but those made with summer fruits are always particularly gorgeous. And, of course, a good excuse to have some ice cream, too...

Kristen said...

What a clever post, susan! Whatever they are called I love them all!

Elissa said...

I love using fruits in crumbles... makes me think of summer! Those fruits are such beautiful colors.

Lydia (The Perfect Pantry) said...

My new favorites are white-fleshed nectarines, which are everywhere in the markets now. The flavor is mild and makes a good foil for raspberries or strawberries. Put a bit of something crumbly on top, and it's a little bit of heaven.

ChichaJo said...

Thanks for clearing that up - when making mine I was actually thinking whether it was a crumble or a crisp! :) Love the first photo - glossy and delicious!

Thanks for the link! :)

Peter M said...

Ahhh, the subtleties of food...crumble or crisp or cobbler! I like them all but again I know the differences, merci!

Sophie said...

What a lovely & fab looking dessert! MMMMMMMMMM,....

Farmgirl Susan said...

YUM! Good to know you're not just living on sandwiches. ;)

Susan from Food Blogga said...

terry-At least you admit it.

rosie-Many thanks!

afos-Summer fruits are my favorite too.

kristen-I agree!

elissa-Thank you!

lydia-I'm a fan of the yellow fleshed ones myself.

joey-Glad to be of assistance!

peterm-You're welcome!

sophie-WoooooW! Thanks! ;)

susan-My waist is happy for it too. ;)

Andrew said...

I found the crumble was way too buttery, like a paste. Then I realised that some of the 4 tbsp of butter listed as crumble ingredients should probably have gone into the filling instead. Note that the first instruction for the filling is "melt the butter", but no butter is listed in the ingredients for the filling. Can you clarify? Surely only about 2 tbsp of butter should go in the crumble, with the other 2 going into the filling?

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