Summertime Sweets: Nectarine Thyme Crumble
August 6, 2016 / Stephanie Miskew / 2 Comments
One of the things I love most about late Summer is the oodles of fabulous ripe fruit. Specifically peaches, plums and, my personal favorite, nectarines! There’s just something about the smell of a perfectly ripe nectarine. If I hold it up to my nose, close my eyes and inhale, it’s intoxicating perfume just takes me back to childhood and happy Summer memories. One of my favorite ways to enjoy this fruity deliciousness is through recipes that really let the fresh ingredients shine. So, I’m super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble.
There’s just nothing like a crumble to showcase delicious Summer fruit! And thankfully, they couldn’t be easier to make. A crumble is simply a dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day. A crumble is often served with ice cream, which begins to melt the minute it hits the warm dessert – sheer deliciousness! In addition to nectarines, a crumble can also be made with a variety of fruit such as apples, blackberries, peaches, rhubarb and plums. I especially like baking a crumble in a cast iron pan which gives it a deliciously rustic touch but you can always use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. Be sure to purchase an extra one to indulge in as you slice the fruit for the recipe – they are soooooo delicious! Whenever I make fruit desserts I really like to add a little liqueur to enhance the flavor and bump up the complexity. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines. If I’m using citrus, however, I’ll usually add some Grand Marnier, an orange-flavored liqueur made from a blend of Cognac brandy, distilled essence of bitter orange and sugar. Or, if I’m using raspberries and/or blackberries, I love to add some Chambord, a liqueur from the Loire Valley made from red and black raspberries, Madagascar vanilla, honey and cognac. By all means, feel free to experiment with different liqueurs you have on hand to discover combinations that makes your palate smile.
To pair with the Nectarine Thyme Crumble, I highly recommend a Moscato d’Asti from Italy’s Piedmont region. Since the dessert is not cloyingly sweet and allows the natural flavor of the fruit the shine through, this wine’s light sweetness and delicate flavors of peach, citrus and honey complement it nicely. These wines are also what the Italians call “frizzante,” or slightly sparkling. They are not quite as bubbly as Champagne, but have a subtle, frothy effervescence that adds a delightful texture to the wine as well as whatever it’s paired with. We especially like the Michele Chiarlo Nivole Moscato d’Asti and La Spinetta Moscato d’Asti “Biancospino” and “Bricco Quaglia“.
I hope you enjoy this Summertime Sweets recipe for Nectarine Thyme Crumble as much as we do! I’d also love to know, what are YOUR favorite Summer flavors and/or desserts that you enjoy this time of year? Please do tell in the Comments section below!
"Summertime Sweets: Nectarine Thyme Crumble"Author: Stephanie Miskew | The Glamorous GourmetRecipe type: DessertServes: 6This recipe fits nicely in a 10" cast iron pan & pairs nicely with a Moscato d'Asti from Italy's Piedmont region.Ingredients
- 6 ripe nectarines, thinly sliced
- 6 Tablespoons granulated sugar
- 1½ Tablespoons freshly squeezed lemon juice
- 6 thyme sprigs, plus extra for garnish
- ¾ cup all purpose flour
- 4 Tablespoons light brown sugar
- 2 Tablespoons wheat germ
- ¼ cup butter, softened
- 1 Tablespoon pear brandy or other similarly flavored liqueur
- Kosher salt
- ) In a large bowl, toss the sliced nectarines, granulated sugar, lemon juice, thyme sprigs and a pinch of Kosher salt. Let marinate for 1 hour.
- ) Preheat over to 375 degrees. In another bowl, combine the flour, brown sugar, wheat germ and a pinch of Kosher salt. Work the softened butter into the mixture with your fingers until it has the consistency of sand. Spread the mixture out evenly on a baking sheet, making sure the clumps are of similar sizes so they cook evenly.
- ) Bake the streusel in the oven for approximately 10-15 minutes, stirring 1-2 times, until the mixture is lightly and evenly browned. Set aside to cool.
- ) Spoon the nectarine mixture, including the thyme and any accumulated juices, into a 10" cast iron pan. Bake for approximately 20 minutes, until the fruit is softened and the juices are bubbling.
- ) Scatter the streusel on top of the nectarine mixture in the cast iron pan and bake for an additional 5-10 minutes until browned and bubbly. Garnish with additional thyme sprigs and serve with generous scoops of vanilla ice cream.
August 6, 2016 / Stephanie Miskew / 2 Comments
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
While our everyday wines are the vinous equivalent of a cozy blanket or comfy pair of slippers we slip into at the end of the day, at the other end of the spectrum are wines that are more akin to haute couture – think Chanel, Gucci or Dior. These “haute” wines are so meticulously-made, terroir-driven and exquisite, they imprint themselves… Read More
Key to learning about wine, sweet wines in particular, is a little term called Residual Sugar which is our Wine Word of the Week. While there are many factors that ultimately determine the perception of sweetness in wine, residual sugar is the actual amount of sugar left in a wine after the alcoholic fermentation – which can end in a… Read More
Audrey Hepburn’s legendary tiara in Breakfast at Tiffany’s. Julia Roberts’ dazzling diamond and ruby necklace in Pretty Woman. Marilyn Monroe’s sexy signature Max Factor Ruby Red lipstick in Some Like it Hot. The perfect accessory can truly take a look from “meh” to “MARVELOUS,” and the same can be said for food as well. You see, crispy prosciutto IS the… Read More
Ahhhh the bounty of late Summer! When I see all the beautiful produce at the Farmer’s Market, it REEEALLY makes me want to do this. The ripe, multicolored heirloom tomatoes seem to long for a drizzle of grassy green olive oil and generous sprinkle of crunchy Maldon sea salt, while the fragrant, downy peaches are begging to be bitten into,… Read More
If you’re anything like me, the word “clone” immediately conjures a host of 1970’s B-movies featuring body-copying aliens who seek to wreak havoc on the human race. When it comes to grapes, however, that source of many 70’s childhood nightmares couldn’t be further from the truth. In fact, a GRAPE clone is actually a very good thing! While most plants… Read More
There aren’t many wines that can boast the popularity of rosé in recent years. Much like the Duchess of Sussex, this imminently appealing wine seemed to come out of nowhere and take the world by storm. Years later, we STILL can’t seem to get enough, and our desire shows no signs of waning anytime soon. But the truth is, rosé… Read More