This recipe, a mashup of a Honey Rosé Plum Cobbler from Better Homes & Gardens and an article on How to Make a Fruit Crumble from The Kitchn, features one of my favorite things about summer—nectarines—plus two of the best things to complement them—almonds and rosé wine. I started making it as soon as good stonefruits showed up at my farmers market, and I’ll keep making it until they’re gone.
Then I’ll switch to pears. :)
Serves 8 to 10
- 3/4 cup rosé wine
- 2 tablespoons corn starch
- 1 cup sugar, divided
- 1 1/4 teaspoons coarse kosher salt, divided
- 2 1/2 pounds ripe but not too soft nectarines, pitted and sliced (you should have about 8 cups)
- 1 cup flour
- 1/2 cup almond meal or almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature
- 1/2 cup sliced almonds
- 1/8 teaspoon almond extract
In a small saucepan, whisk together the wine, cornstarch, 1/4 cup of the sugar, and 1/2 teaspoon of the salt. Place the saucepan over medium heat and cook, stirring and scraping the bottom and sides of the saucepan, until the mixture comes to a boil, thickens, and becomes translucent, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature.
Meanwhile, preheat the oven to 375°F.
In a large bowl, toss the nectarines and wine mixture. Transfer the mixture to a 2-quart baking dish, smoothing it into an even layer, and set aside.
In another large bowl, whisk together the flour, almond meal, baking powder, cardamom, remaining 3/4 cup of sugar, and remaining 1 teaspoon of salt. Use your fingertips to cut in the butter, pinching the butter into the flour mixture until heavy crumbs form (work quickly to keep the butter from melting). Stir in the almonds and extract. Scatter the crumble evenly over the fruit and bake until the fruit juices are bubbling and the topping is nicely browned and firm to the touch, 35 to 40 minutes.
Let stand at least 15 minutes before serving.