Saturday, September 4, 2010

Blackberry Nectarine Crumble


In the last few years we were lucky to know a few places in Vancouver where you can find lots of blackberries. They were always very sweet and there was an abundant amount of them. In no time my basket was full. This year we have our own blackberries in the garden, but I must say the wild ones always taste sweeter, maybe because it seems like a little treasure hunt if you take a walk and find them. Nevertheless our blackberries are still tasty. Perfect in combination with some nectarines.

I made my favorite crumble recipe from the book Rustic Fruit Desserts. I love this crumble recipe, it's very simple and goes very well with all kinds of fruit. I have made it before with rhubarb, rhubarb & strawberry, rhubarb & apricot and peach & apricot. You should try it with your favorite fruit combination.


Now, I have some happy news to share. I won second place with my picture of the red currant cakes in glass jars at this month' DMBLGIT contest! I always admired the awarded pictures and am very honored to be one of them now. Thank you very much for choosing my picture and thank you to CookSister for hosting.



Blackberry Nectarine Crumble
(adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson)

Crumble:
75 g flour
50 g rolled oats
80 g brown sugar
60 g chopped pecan nuts
1 pinch of salt
60 g butter, melted

Filling:
100 g sugar
2 tbsp. corn starch
1 tsp. pure vanilla extract
4-5 nectarines
1-2 cups blackberries


Preheat the oven to 190° Celsius (375°F), and butter your baking dish (You can use several small dishes or a large 3-quart dish).

For the crumble mix together the flour, oats, brown sugar, pecans and salt. Stir in the butter, and press the mixture together with your hands to form small crumbs. Put in the fridge while you make the filling.

For the filling wash and dry the fruits, and cut the nectarines in slices. Mix together the sugar and corn starch, and add to the fruit together with the vanilla until the fruit is evenly coated. Transfer the fruit into your prepared baking dish and top with the crumble.

Bake for about 40-45 minutes until the topping is golden. (If you use single-serve baking dishes the time is about 15 minutes shorter).

Enjoy and Guten Appetit!

2 comments:

Paula said...

looks so delicious!

Kris Ngoei said...

These blackberries are so beautiful and I am sure the crumble tastes heaven with these and nectarines.

Btw, you so deserve the award. Photo is just fabulous. Keep up your good shots!

Sawadee from Bangkok,
Kris

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