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

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.



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



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
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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Ricotta Hotcakes or Tom Brady

I am one of those people who needs 8 hours of sleep to be a functioning member of society. So I boarded my first red-eye from LA to Boston with trepidation. The flight was full but fortunately it seemed everyone had loaded up on melatonin and martinis beforehand; 30 minutes into the peaceful flight, Jeff turned and said, “See, I told you this wouldn’t be so bad.” Then it started.

“So whadda ya think about A-Rod and that new hitting coach for the Yankees?” a voice bellowed behind me.

“It ain’t the new coach that’s helping his hittin'. It’s that new 'hawt' blonde he’s got on the side,” a voice from across the aisle boomed back, followed by a deep guttural laugh that shook my whole seat.

I lifted my cute little JetBlue sleepy-time-eye-mask and peered around to see my neighbors -- exactly as I feared. Two guys sitting across from each other, one with a Red Sox hat too small for his huge head and the other with a Patriots t-shirt. This was the beginning of a 5-1/2 hour deep bonding session between them and the end of my chances to get any sleep.

Fortunately, this being JetBlue, I had a distraction (my sleeping Jeff was no help); I slipped on my free headset and started flipping channels on the mini TV. Of course, I landed on the Food Network and started watching Nigella Lawson. I had never seen her before and was smitten by her tart speech and easy demeanor, which was comforting at 2 AM. Not to mention, her food looked fabulous.

When we returned from our trip, I checked out her book Forever Summer and found her recipes were easy and amazingly delicious. One of my favorites was for ricotta hotcakes.

Ricotta hotcakes look like American pancakes but are substantially different. They're made with whisked egg whites which create a pillowy texture and with ricotta cheese which gives a subtle richness reminiscent of cheesecake. Apparently they are a staple in Australia where the hip Australian chef Bill Granger has almost single-handedly made them de rigeur for brunch.

Though scrumptious plain, they are even better with fresh fruit. Since it’s peak season for stone fruit, I decided to dress mine with some luscious honeyed peaches and nectarines and a dash of cinnamon and nutmeg.

At least the next time we fly a red-eye, it will be football season. Unless Nigella is on, I might just lean across the aisle and start my own conversation: "So whadda ya think about Tom Brady being the best dressed man alive?" Almost better than hotcakes. Almost.

I am submitting this recipe to Glenna of A Fridge Full of Food, this month’s host for Weekend Breakfast Blogging. She has chosen an excellent theme: ethnic dishes with a twist. This recipe is adapted from Nigella Lawson’s cookbook Forever Summer.

Ricotta Hotcakes
Print recipe only here.

Nigella says this recipe makes about 25 hotcakes. That's if you like miniature ones. I made about 12 "American sized" hotcakes.

9 ounces (1 cup plus 2 Tbsp ricotta cheese)
½ cup low fat milk
2 large eggs, separated
¾-1 cup all-purpose flour (add more to make batter thicker if necessary)
1 tsp baking powder
Pinch salt
Canola oil for the cooking the cakes o the griddle

Add ricotta, milk, and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, and salt, and gently whisk to make a smooth batter.

In a glass or metal bowl, whisk egg whites until they become foamy, then fold them into the ricotta mixture.

Heat the oil on a griddle or large frying pan. Pour batter onto the griddle. Cook for about 1 minute until golden, then flip and cook another minute. Keep the cooked hotcakes warm by tenting them with foil on a large warmed plate, while you make the rest.

Serve with honeyed peaches and nectarines below, or with a topping of your choice, such as maple syrup, fresh berries, or wild honey.

Peaches and Nectarines in a Honey Syrup

¾ cup water
1/8 cup good honey
2 Tbsp sugar
A few dashes each of ground cinnamon and nutmeg
¼ tsp pure vanilla extract
1 large ripe peach, sliced
1 large rip nectarine, sliced

Combine the water, honey , and sugar in a pot. Bring to a boil, stirring until the sugar dissolves. Add the cinnamon, nutmeg, and vanilla. Continue to simmer for 3-5 minutes. Add the peaches and nectarines, lower heat to a simmer, and cook for about 6-8 minutes, until fruit is soft but not mushy. The syrup should start to reduce and thicken a bit. Allow to cool slightly before adding to the hotcakes.

When ready, place hotcakes on a plate, layering with cooking fruit and drizzling with more of the honey syrup. Garnish with a couple of slices of ripe but uncooked fruit slices, if desired.

You might also like:
Heuvos Rancheros with Salsa Verde
Nan's Potato, Pepper, and Onion Frittata
Strawberry Rhubarb Sponge Pudding
Olive Oil Cake with Rosemary and Lemon


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