Best 10 Nectarine Blueberry Crumble Recipes

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Indulge in a delightful culinary experience with our nectarine blueberry crumble, a harmonious blend of sweet and tangy flavors. This delightful dessert features a delectable combination of fresh nectarines and plump blueberries, enveloped in a crispy, golden-brown oat crumble topping. With a burst of flavors in every bite, this classic dessert is perfect for any occasion.

Each recipe presented in this article offers a unique twist on the classic nectarine blueberry crumble. From a vegan-friendly version to a gluten-free alternative, there's a recipe for every dietary preference. You'll also find variations that incorporate different fruits, such as raspberries and peaches, adding even more layers of flavor to the dish.

Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this delectable dessert. So gather your ingredients, preheat your oven, and prepare to embark on a delightful culinary journey with our nectarine blueberry crumble recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY AND NECTARINE COBBLER



Blueberry and Nectarine Cobbler image

When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream

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.

BLUEBERRY-NECTARINE CRISP



Blueberry-Nectarine Crisp image

Provided by Anne Burrell

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

2 pints blueberries, picked through for stems and any crushed berries
5 nectarines, peeled, pitted and cut into 1-inch chunks
1/2 cup granulated sugar
Grated zest of 1 lemon
1/4 cup cornstarch
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
Kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Ice cream or whipped cream, for serving

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.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING



Nectarine and Blueberry Crisp with Amaretti Cookie Topping image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese

Steps:

  • To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
  • To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
  • Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

NECTARINE & BLUEBERRY CRUMBLE



Nectarine & Blueberry Crumble image

Crumbles and crisps are the same thing, a baked fruit dessert with a crisp and crumbly topping. They're as popular as fruit tarts and require much less work.

Provided by Dancer

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 lbs ripe but firm nectarines, pitted and sliced
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 cup blueberries
1/4 cup pecans
3/4 cup rolled oats
1/2 cup whole wheat pastry flour or 1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar or 1/4 cup raw turbinado sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons cold unsalted butter
vanilla yogurt or plain yogurt, for serving

Steps:

  • Preheat the oven to 375 degrees.
  • Butter a 2 to 2-1/2-quart baking dish or gratin.
  • Toss together the ingredients for the filling in a large bowl, then turn friot into the prepared dish.
  • Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty.
  • Remove from the skillet at once and chop the nuts coarsely.
  • Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade.
  • Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor.
  • The topping should have a crumbly consistency.
  • Stir in the pecans.
  • Spoon the crumble topping over the fruit in an even layer.
  • Bake until browned, about 45 minutes.
  • Serve warm, with cream or yogurt if you wish.
  • Advance preparation: The topping will hold for a few hours in the refrigerator.
  • The crumble can be baked a couple of hours ahead and reheated.

Nutrition Facts : Calories 374.7, Fat 16.3, SaturatedFat 7.8, Cholesterol 30.5, Sodium 106.9, Carbohydrate 56.4, Fiber 6.6, Sugar 35.5, Protein 5.7

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

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.

BLUEBERRY AND NECTARINE BUCKLE



Blueberry and Nectarine Buckle image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Nectarine     Summer     Gourmet

Number Of Ingredients 17

For the topping:
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
For the batter:
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
whipped cream or ice cream as an accompaniment

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.

NECTARINE BLUEBERRY CRISP



Nectarine Blueberry Crisp image

I was wanting something other than the usual Apple Crisp when I found this recipe. Nice combination of flavors.

Provided by carolinafan

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups cubed unpeeled nectarines
2 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup uncooked quick oats
1/4 cup chopped walnuts
3 tablespoons packed dark brown sugar
2 tablespoons toasted wheat germ
2 tablespoons reduced fat margarine, softened
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
  • Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
  • Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.

BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Categories     Bake     Blueberry     Nectarine

Yield serves: 6 to 8

Number Of Ingredients 14

for the filling
2 pints blueberries, picked through for stems and crushed berries
5 nectarines, peeled, pitted, and cut into 1-inch chunks
1/2 cup granulated sugar
Grated zest of 1 lemon
1/4 cup cornstarch
for the topping
1 1/4 cups whole wheat flour
1/2 cup rolled oats
1 cup packed light or dark brown sugar
1/2 teaspoon cinnamon
Pinch of kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into pea-size pieces
1 teaspoon vanilla extract

Steps:

  • FOR THE FILLING
  • Preheat oven to 350°F.
  • In a large mixing bowl, combine the blueberries, nectarines, 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.
  • FOR THE TOPPING
  • In a food processor, combine the flour, oats, brown sugar, cinnamon, and salt and pulse.
  • Add the butter and vanilla 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 for 25 to 30 minutes, or until the filling is hot and bubbly and the topping is crispy and nicely browned. Serve warm with whipped cream or ice cream.
  • ANNE ALTERNATE
  • Apples, peaches, pears, plums, berries-you can substitute pretty much any fruit or combination of fruit that you like here. Have fun!

BLUEBERRY-NECTARINE CRISP



Blueberry-Nectarine Crisp image

Categories     Dessert     Bake     Blueberry     Nectarine     Port     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Topping
1 1/2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
2 pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges
4 cups fresh blueberries
1 cup ruby Port, divided
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup sugar

Steps:

  • For topping:
  • Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.
  • For filling:
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.
  • Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.

INDIVIDUAL BLUEBERRY CRUMBLE



Individual Blueberry Crumble image

This blueberry crumble is super easy and the crumbly top is fantastic. My husband loved it.

Provided by soapyapples

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 2

Number Of Ingredients 12

2 cups frozen blueberries
¼ cup white sugar
2 teaspoons almond extract
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup all-purpose flour
⅛ cup brown sugar
⅛ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ stick cold butter, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
  • Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
  • Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 616.2 calories, Carbohydrate 94.9 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 315.2 mg, Sugar 64.5 g

Tips:

  • For the perfect crumble topping, use a combination of old-fashioned oats, flour, brown sugar, and butter. The oats will add a nutty flavor and texture, while the flour will help to bind the topping together. The brown sugar will add a touch of sweetness, and the butter will help to create a golden brown crust.
  • If you don't have fresh nectarines, you can use frozen or canned nectarines. Just be sure to thaw them before using.
  • You can also use other fruits in this crumble, such as peaches, apricots, or plums. Just be sure to use fruits that are similar in size and texture to nectarines.
  • To make a gluten-free crumble, simply use gluten-free flour in the topping.
  • This crumble can be served warm or cold. If you're serving it warm, top it with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This nectarine blueberry crumble is the perfect summer dessert. It's easy to make, uses fresh seasonal fruit, and is always a crowd-pleaser. So next time you're looking for a delicious and easy dessert, give this crumble a try. You won't be disappointed!

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