the non-dairy nectarine + pluot crumble!


Last weekend I was feeling the final vestiges of summer. Although the air was warm and I found myself sweating in Home Depot (don’t ask), something within me clicked, and I started to crave crisp mornings, apple crumbles and sweaters. Perhaps it was me turning before the season was ready for change, but when I got home from a long day of home goods shopping, I decided to use up all of my stone fruits and make a crumble.

Recently, I discovered the PLUOT. A cross between the apricot and plum, the pluot bears the physical qualities of a plum with the sweetness of the apricot. Cut open, the fruit is nearly black in hue and completely juicy. Paired with my ripe nectarines, I knew this crumble would be magic in the oven.

Interestingly enough, the original recipe held entirely too much sugar for my taste. Allow your sweet, ripe fruit to do the duty, and I’ve adjusted the sugar measurements to allow your stone fruit to shine. You’ll also notice that the flours have been adjusted to yield a more complex, nutty flavor, and the butter is decidedly non-dairy.

The result? My crumble was cleaned out within 5 minutes of me bringing it to work. SCORE!

Nectarine + Plout Crumble: Inspired by Good Food’s recipe
For the Crumble topping
2/3 cup blanched, slivered almonds
1/4 cup almond flour
1/4 unbleached white flour
2 tbsp light brown sugar
1/4 cup Stevia
1/4 cup plus 1 tbsp cold Earth Balance butter
1/8 tsp cinnamon

For the filling
1/4 cup Stevia
1/2 cup plus 2 tbsp flour (I used 1/4 cup almond flour, 1/4 cup coconut flour, 2 tbsp unbleached white flour)
4-5 nectarines, sliced
1-2 pluots, sliced
1 1/2 tsp almond extract

Pre-heat the oven to 350 degrees F. In the bowl of a food processor, combine the almonds and flours and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown sugar, Stevia and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly. Set aside.

In a large bowl, whisk together the Stevia and flours. Stir in the nectarine/plout slices, coating completely, then stir in the almond extract until evenly combined.

Pile the nectarine filling into a 9inch pie pan (sprayed with coconut cooking spray) and tumble the topping over the sweet stone fruit.

Bake in the oven 45-60 minutes, until the filling bubbles over the crust. Cool slightly before serving.

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