Individual Blueberry-Nectarine Crumbles with Honeyed Lime Yogurt
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© Paden Reich
Probably like you, I go to the grocery store and buy three or four nectarines, pears, apples, or whatever fruit is in season, and often find the last one uneaten. When it starts to turn, I shift into efficiency mode and think, “What can I make?” These are my favorite types of challenges. This recipe is delicious and a super-easy way to use fruit that is on the cusp of becoming overripe. It’s also an excellent use for sweet leftovers in the pantry. You can substitute quick-cooking oats and various nuts for the crumble. I improvise all the time; experimentation is the road to discovering a new dish you can’t live without. And talk about versatility: The twist of honeyed lime yogurt convinced me to make this breakfast fare, but it can easily double as dessert.
1. Preheat the oven to 375°F. Gently toss together the blueberries, nectarine, vanilla, 2 tablespoons of the brown sugar, 1 tablespoon of the lime juice, and 2 teaspoons of the flour in a medium bowl. Divide evenly among 4 (8-ounce) ramekins.
2. Combine the oats, almonds, cardamom, salt, and remaining 1/2 cup flour and 1 tablespoon brown sugar in a medium bowl. Add the butter. Using your fingers, blend until fully incorporated. Break the mixture into small clumps, and divide evenly among the ramekins to cover the blueberry mixture.
3. Place the ramekins on a rimmed baking sheet. Bake until the filling is bubbly and the topping is golden, about 30 minutes. Let stand for 10 minutes.
4. Stir together the yogurt, honey, lime zest, and remaining 1 tablespoon lime juice in a small bowl. Top the warm crumbles with the yogurt mixture.
The possibilities are endless—substitute peaches for the nectarines or raspberries for the blueberries. For a more indulgent dessert, serve with ice cream or whipped cream instead of the yogurt.
1 pint fresh or frozen, thawed blueberries
1 ripe nectarine, pitted and cut into 1/2-inch pieces
1/2 teaspoon vanilla extract
3 tablespoons light brown sugar
2 tablespoons lime juice
1/2 cup plus 2 teaspoons all-purpose flour
1/2 cup uncooked regular rolled oats 1/2 cup sliced almonds
1/2 teaspoon ground cardamom
1⁄8 teaspoon kosher salt
4 tablespoons unsalted butter, softened
1 cup low-fat plain Greek yogurt 2 tablespoons honey
11/2 teaspoons lime zest
Hands on time