Crumble with plum and nectarine and pistachio topping – detailed cooking recipe. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 4 nectarines
- 2 plums
- 2 tbsp. blackberry
- 1/2 tbsp. Sahara
- 1 tbsp. l premium flour
- 2 tbsp. l cold butter chopped into small pieces
Cramble Topping
- 7 tbsp. l butter softened, plus more for lubrication mold
- 1/2 tbsp. cornmeal
- 3/4 Art. flour
- 1/2 tbsp. brown sugar
- A pinch of salt
- 3/4 Art. chopped pistachios
Recipes with similar ingredients: nectarines, plums, blackberries, flour premium, corn flour, brown sugar, pistachios
Recipe preparation:
- Preheat the oven to 190 degrees. Oil standard baking dish or eight muffin tins. topping: mix cornmeal, plain flour, brown sugar and salt in a bowl. Add the pistachios. Knead the dough hands.Make a filling: cut in half and take out the bone from nectarine and plums. Cut the fruit into small pieces. Mix with blackberries, granulated sugar and flour in a bowl.
- Transfer the filling into the prepared form or molds and add 2 tbsp. l oils. Lay out the topping on top. Bake until golden color and bubbles, 40 to 45 min. Let cool in within 10 minutes before serving. Garnish with whipped if desired cream or ice cream. Recipe for homemade blueberry pie and sprinkled with crushed hazelnuts.
