Peach and nectarine crisp, very loosely inspired by this recipe, but I was extraordinarily distracted and at some point stopped looking at the recipe and just did what I usually do.
Of course there was french vanilla ice cream…
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Yum! Makes me want peaches!
One of the many reasons I like making crumbles. They’re flexible and always good.
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Here’s one in purple (blueberries).
For the filling, I used a mash-up of Chez Panisse’s blueberry cobbler and Natasha’s Kitchen’s blueberry crumble. Berries, sugar, flour, cinnamon, lemon (zest and juice), and a splash of blueberry brandy.
For the topping - again from Rustic Fruit Dessert’s rhubarb crumble, and this time used almonds for the nuts.
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Quick question: as a not-quite baking novice, I’m unclear if a clafouti falls into this category, or if it’s more considered a tart or something else.
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I would include clafoutis, as well as fruity bread puddings, as fruit crisp/ cobbler adjacent, in the sense that they are forgiving, call for the same ingredients as some cobblers.
I suppose the structural difference for me, is that the fruit is incorporated into the batter for a clafoutis, bread pudding, or Dutch baby.
For most crumbles, cobblers, slumps and grunts, there’s cooked seasonal fruit that’s topped with some sort of sweetened batter, dough, biscuit, or crumble, so it’s a fruit dessert with 2 layers.
Some clafoutis are closer to custards, others are closer to Dutch babies or pancakes, and others are closer to dense cakes, depending on whether any flour is added, and how much flour is added, and the egg: milk: flour (if any) ratio
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Sour cherry, apricot, and rhubarb crisp. I had some frozen sour cherries not in the greatest shape that I thawed and drained, which I supplemented with a few apricots and a large stalk of rhubarb. I freelanced the topping, using roughly equal volumes of AP and almond flour and roughly equal but lesser volumes of rolled oats and brown sugar, plus some salt and cardamom. Went the simple route with melted butter. Just cornstarch and sugar in the fruit. The cherries and apricots were fairly soft, so I tossed the rhubarb with a sprinkle of sugar and put it in the oven for around 10 minutes before adding the remainder of the filling components. Baked the assembled crisp at 375F convection for around 25 minutes.
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BROWN BUTTER NECTARINE COBBLER/CAKE
My daughter wanted to attempt some cooking and baking today. We had leftover nectarines from Delaware and I found this recipe. It is fairly simple, with just two tiny fussy bits that I took care of before involving my daughter (browning the butter, and simmering the nectarines with sugar and lemon juice - and I added a splash of cointreau) both of which were indispensable to the final product. The edges of this got nice and crisp and browned and the fruit was flavorful and juicy. I wonder if I slightly undercooked it as some of the middle was a bit soft but the flavor was fantastic. I also liked the different textures throughout. I skipped the almonds on top and didn’t miss them. Would definitely make this again and I wonder how it’d be with other fruit.
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I love this recipe, and have made it with other stone fruits like peaches and plums, alone or in combination. A combo of nectarines or peaches with a handful of raspberries or blackberries would be nice, and I think it would also make a good autumn dessert made with ripe pears.
Here’s a gift link:
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I posted this peach crisp over on the August what are you baking discussion. Mentioning it here, too, to highlight Willies Crisp topping recipe – so good over any fruit.
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That looks delicious!
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Next quarter’s nominations are up! Fall 2025 (Oct-Dec) Dish of the Quarter - NOMINATIONS
Peach and plum almond cobbler, based on David Lebovitz’s cherry-almond cobbler recipe, using sliced plums from my tree and peaches from the farmers market that I had frozen earlier. He doesn’t include any thickener in the fruit, but I added 2 teaspoons of cornstarch since plums and peaches emit a lot more juices. In retrospect, I should’ve made it a tablespoon, because after thr caky batter (which is made with almond paste) tested done I had to put it back in the oven and bake it a lot longer before it was fully done thanks to all the fruit juices. In the end it was a bit of a gooey mess, impossible to get neatly from the pan, but a very delicious one.
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I like the amaretto-like flavor that almond paste adds to desserts. I had never thought of using it in a clafouti until seeing this recipe for cranberry clafouti. It sounds good for any fruit but since almonds are related to apples, pears, and stone fruits, any of those sound ideal.
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Cranberry clafouti sounds very tart but I love tart things so… I’m in.
“Orcas” pear and “Honeycrisp” apple crumble, with a hint of vanilla. 400 g. fruit and 125 g. crumble. Binder and crumble topping adapted from Rustic Fruit Desserts.
I cut the apples about half the size of the softer pear pieces, hoping everything would bake through at about the same time, which worked out well. I also cut the sugar in the binder in half from the original recipe, given the sweetness of the fruit involved.
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