Best 11 Blueberry Nectarine Summer Pudding Recipes

BLUEBERRY AND NECTARINE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F.
• For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
• For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
• Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
• Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
• Serving suggestions: Vanilla ice cream or whipped cream.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

BLUEBERRY-NECTARINE SUMMER PUDDING

Steps:

• Preheat the oven to 350 degrees. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar. Layer the nectarines over the bread.
• Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

BLUEBERRY-NECTARINE CRISP

Steps:

• Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
• For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
• Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
• Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

BLUEBERRY SUMMER PUDDING

Steps:

• Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
• In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture.
• Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day.
• Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired.

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES

Steps:

• Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
• Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
• Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
• Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

BLUEBERRY-NECTARINE LATTICE PIE

Steps:

• If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
• Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
• Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
• Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
• Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
• Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
• Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
• Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
• Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
• Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

BERRY SUMMER PUDDING

Steps:

• To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
• Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
• Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

BLUEBERRY AND NECTARINE BUCKLE

Steps:

• Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
• Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
• Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.