THREE-FRUIT CRUMBLE w/ CORNMEAL-PISTACHIO TOPPING
For the Topping ;
7 TBL unsalted butter, softened, plus more for the baking dish
½ c. cornmeal
¾ c. all-purpose flour
½ c. packed light brown sugar
pinch of salt
¾ c. shelled and chopped pistachios
For the Filling ;
2 c. blackberries
½ c. granulated sugar
1 TBL all-purpose flour
2 TBL cold unsalted butter, cut into small pieces
Preheat oven to 375;
Butter a 2-qt. Baking dish or eight 6-ounce Ramekins.
Make the Topping ;
Whisk the first 5 ingredients together in a bowl. Stir in the Pistachios.
Work in the butter with your fingers till all is evenly moistened.
Make the Filling ;
Halve and pit the nectarines and plums (No need to peel).
Slice them about 3/8-inch thick.
Toss with the blackberries, granulated sugar and flour in a bowl.
Transfer the filling to the baking dish or Ramekins and dot with the butter pieces.
Squeeze handfuls of the crumble mixture to scatter over the fruit.
Bake until golden brown and bubbly, 40 to 45 minutes.
Let stand 10 minutes before serving.
Serve with ice cream or whipped cream if you like.
Serves 6 - 8
(Pictures represent a doubled recipe)
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