Raspberry and Nectarine Pistachio Crumble

This Raspberry and Nectarine Crumble is a summer treat! With a hint of ginger and topped with a tender pistachio crumble, you’ll be making this easy recipe until the very last stone fruit of the season.

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Course: Baking, Dessert

Cuisine: Australian, British

Diet: nectarines, pistachios, raspberries

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: -8 serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Fruit Filling

6 yellow nectarines
400 g raspberries
50 g granulated sugar, depending on the sweetness of the fruit, you may need a little more
1 tablespoon fresh orange juice
Zest from 1 orange
1 tablespoon corn flour
½ teaspoon ground ginger

For the Pistachio Crumble Topping

120 g all-purpose flour
¼ cup pistachios, chopped
80 g light brown sugar
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
100 g unsalted butter, cold

Instructions

Preheat the oven to 190°C while you pit and slice the nectarines into thin wedges.
6 yellow nectarines
Add the nectarine wedges and whole raspberries to a large mixing bowl. Add the granulated sugar, orange zest and juice, corn flour and ground ginger, and gently mix, making sure all the fruit is covered. Pour the fruit mix out into a 25x25cm baking dish and set aside.
400 g raspberries, 50 g granulated sugar, 1 tablespoon fresh orange juice, Zest from 1 orange, 1 tablespoon corn flour, ½ teaspoon ground ginger
To make the crumble topping, combine the flour, chopped pistachios, light brown sugar, baking powder, cinnamon, ginger and salt. Stir briefly to mix. Add in the cool, room temperature butter, and using your fingertips, or a pastry cutter, rub the butter into the dry ingredients until large crumbs and clumps form.
120 g all-purpose flour, ¼ cup pistachios, 80 g light brown sugar, ½ teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon salt, 100 g unsalted butter
Scatter the crumble mixture evenly over the prepared fruit and bake for 35 to 40 minutes, until the crumble topping is a deep golden colour and the fruit juices are bubbling up around the edges
Allow to set and cool for 5 to 10 minutes and then serve, with any fruit juices from the bottom of the baking dish and vanilla ice cream.

Cook along with me

Notes

Make sure you taste the fruit filling for sugar BEFORE you add the corn flour so you don’t end up with a weird taste in your mouth.

Crumbles can be served hot – after they’ve set a little, of course – warm, or at room temperature. If you have to store leftover crumble in the fridge, reheat it in a warm oven to keep the crumble topping nice and crisp. It makes for a truly decadent breakfast the next day!

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition