"Mini nectarine, raspberry, and blackberry crumbles have to be one of the cutest desserts I’ve made in a long time. Served warm with vanilla ice cream on top, and this is pure heaven! A great way to use all the gorgeous fruit in season right now and the best part of course is that you get your own."
Mini Nectarine, Raspberry, and Blackberry Crumbles
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 8
Recipe Card
ingredients
- For the Fruit:
- 2 pounds firm, ripe nectarines (6 to 8 nectarines)
- 2 teaspoon grated lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- For the Crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter (aka 1 stick) , diced
- Optional: vanilla ice cream
Method
Step 1
Preheat the oven to 350℉. Grease 8, 5 oz ramekins with baking spray or butter and set aside for later.
Step 2
Slice the nectarines into 1/2 inch thick wedges, and place them in a large bowl.
Step 3
Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well.
Step 4
Gently mix in the raspberries and blackberries. Allow the mixture to sit for 5 minutes.
Step 5
Spoon the berry mixture into the prepared ramekins.
Step 6
Next, to make the crumble, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a bowl of an electric mixer fitted with a paddle attachment (or use a handheld mixer).
Step 7
Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Step 8
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.
Step 9
Serve warm or at room temperature. I serve them warm with vanilla ice cream on top!