Mini nectarine cobblers

Mini nectarine cobblers

Based on 8 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

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

Ingredients

Servings2
nectarines
½
lime
12½ g
hazelnuts
½ tbsp
brown sugar
12½ g
ground hazelnuts
12½ g
flour
17½ g
sugar
½ tbsp
unsweetened shredded coconut
¼ tsp
baking powder
½ tsp
maple syrup
½ tsp
vanilla extract
25 g
unsalted butter (room temperature)
vanilla ice cream (for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

homemade-brown-sugar

Homemade brown sugar

Nutrition per serving

Cal290
Protein3 g
Fat18 g
Carb27 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
    • ½ lime
    • 12½ g hazelnuts
    • ½ 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.
    • 12½ g flour
    • 17½ g sugar
    • ½ tbsp unsweetened shredded coconut
    • ¼ tsp baking powder
    • 12½ g ground hazelnuts
    • ½ tsp maple syrup
    • ½ tsp vanilla extract
    • 25 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!

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