Mini nectarine cobblers

Based on 6 ratings
Julia

Julia

Editor at Kitchen Stories

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
nectarines
lime
25 g hazelnuts
1 tbsp brown sugar
25 g ground hazelnuts
25 g flour
35 g sugar
1 tbsp unsweetened shredded coconut
½ tsp baking powder
1 tsp maple syrup
1 tsp vanilla extract
50 g unsalted butter (room temperature)
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl
  • 2 rubber spatulas
  • 4 ramekins
  • oven
  • ice cream scoop

Nutrition per serving

Cal
290
Protein
3 g
Fat
18 g
Carb
27 g
  • Step 1/3

    Preheat oven to 175°C/350°F. Zest and juice the lime. Roughly chop hazelnuts and set aside. Cut nectarines into large pieces and mix together with lime juice and brown sugar. Add nectarines to ramekins or a muffin tin, making sure they’re distributed evenly. If nectarines aren’t juicy, add 1 tbsp orange juice to the nectarine mix.
    • nectarines
    • lime
    • 25 g hazelnuts
    • 1 tbsp brown sugar
    • knife
    • cutting board
    • bowl
    • rubber spatula
    • 4 ramekins
    • oven

    Preheat oven to 175°C/350°F. Zest and juice the lime. Roughly chop hazelnuts and set aside. Cut nectarines into large pieces and mix together with lime juice and brown sugar. Add nectarines to ramekins or a muffin tin, making sure they’re distributed evenly. If nectarines aren’t juicy, add 1 tbsp orange juice to the nectarine mix.

  • Step 2/3

    Mix lime zest with flour, sugar, shredded coconut, baking powder, salt, ground and chopped hazelnuts in a bowl. Stir in maple syrup and vanilla extract. Lastly, work the butter into the mixture with your hands until a crumbly dough forms Top the nectarines with an equal amount of mixture, making sure not to cover them completely. Want to make it vegan? Substitute with vegan butter.
    • 25 g flour
    • 35 g sugar
    • 1 tbsp unsweetened shredded coconut
    • ½ tsp baking powder
    • 25 g ground hazelnuts
    • 1 tsp maple syrup
    • 1 tsp vanilla extract
    • 50 g unsalted butter (room temperature)
    • rubber spatula

    Mix lime zest with flour, sugar, shredded coconut, baking powder, salt, ground and chopped hazelnuts in a bowl. Stir in maple syrup and vanilla extract. Lastly, work the butter into the mixture with your hands until a crumbly dough forms Top the nectarines with an equal amount of mixture, making sure not to cover them completely. Want to make it vegan? Substitute with vegan butter.

  • Step 3/3

    Bake at 175°C/350°F for approx. 30 min. or until the crumble is golden brown. Serve warm with a scoop of vanilla ice cream. Enjoy!
    • vanilla ice cream (for serving)
    • ice cream scoop

    Bake at 175°C/350°F for approx. 30 min. or until the crumble is golden brown. Serve warm with a scoop of vanilla ice cream. Enjoy!