You know that Georgia Peach Ice Cream I was tempting you with the other day?….Well, it goes really well with a warm nectarine and banana crumble! Sounds like an awkward combination but I am telling you, it works! I have to add that we have eaten this with pretty much any kind of ice cream, from peach, banana, vanilla to chocolate and my favorite was salted butter caramel, but that will be for another post…if I can save enough for a picture!
I know a crumble is not a typical summer dessert but my friends in the Southern hemisphere might appreciate a little comfort food. The rest of us can have a perfect excuse to dish out more ice cream just to cool things off!
The beauty of a crumble or a crisp is that you can change and substitute the fruits at will, and play with the topping ingredients. I chose walnuts in the streusel topping, but I also think that coconut or almonds would work quite well.
Nectarine and Banana Crumble:
4 nectarines, pitted and cut into small pieces
2 bananas, cut into small pieces
1/4 cup sugar
zest of one lemon
2 Tb lemon juice
2 Tb cornstarch
1 stick butter, cold
1/2 cup light brown sugar
1/3 cup flour
1/2 cup chopped walnuts
For the filling: in a large mixing bowl, combine the fruits and the rest of the ingredients. Toss well, but gently not to break the bananas too much.
Divide between 4 ramequins, place the ramequins on a baking sheet as the fruits are most likely to release their juice, causing a spill. Set them aside while your prepare the topping.
For the topping: In a bowl, combine the flour, sugar, walnuts, add the butter cut in small pieces and mix with your fingertips until you get coarse crumbs.
Divide evenly among the 4 dishes.
Bake at 350 until for 20-30 minutes.
Update: It looks like the good folks of Blogger have named me “Blog Of Note”. I am sincerely touched and for all new readers, well, I hope you hang around a little and get your virtual fill of sweets and sugar! Thanks for visiting!