Tuesday, June 30, 2009

Breakfast #28: Nectarine Crumble

Truth be told, the only thing that makes this crumble breakfast is the fact that I had it for breakfast. When it comes to breakfast, I see no reason why we need to limit ourselves to what is traditionally considered to be breakfast food. What is one country’s dessert, or another country’s lunch (Filipino breakfasts have rice and meat and egg and condiments!), may be your country’s breakfast. So why even bother with the boundaries of cold cereal when breakfast can one glorious place that needs no plane or visa to get to?

Not that I have anything against cold cereal. I actually do love it (I’m serious), especially with nuts and fruits, drowning in straight-from-the-fridge milk. But if we just open our breakfast plates to other than just the usual suspects, perhaps more of us would be eating this very important meal.

This is something I threw together because I had two nectarines sitting around, on the verge of neglect, though still hopeful and tarty. I have written the recipe below with four nectarines because I ended up using only half the crumble topping for my two. You can make the full recipe below for breakfast (or dessert) for four, or do what I did: Use two nectarines and half the crumble topping...keeping the other half in the fridge for breakfast or dessert the next day, using either nectarines again or any other fruit (or mixture of fruits) you deem crumble-worthy. We had apple crumble for the next day’s dessert (I used only one apple) with the other half of the topping, wherein I substituted the vanilla below for a nice dusting of cinnamon.

Nectarine Crumble
  • 4 nectarines
  • A few drops of lemon juice
  • A few drops of vanilla extract
  • 1-2 tablespoons white sugar (depending how sweet/tart your nectarines are)
  • Scant teaspoon all purpose flour
  • 50 grams butter, chilled
  • 100 grams dark muscovado sugar
  • 75 grams whole wheat pastry flour
  • 2-3 heaping tablespoons chopped walnuts or pecans (I used a combination)

- Seed and chop nectarines into chunks. Place them in a bowl with a sprinkling of lemon juice (I used less than half a lemon), a few drops of vanilla extract, the white sugar, and the teaspoon of all purpose flour, and toss to combine. Set aside and get on with the crumble topping.
- Combine butter, muscovado sugar, whole wheat pastry flour, and nuts in another bowl and rub dry ingredients into the flour with your fingers until the whole thing resembles coarse crumbs. You can use a pastry cutter but really, why bother with something more to wash in the morning?
- Place prepared nectarines in an oven-proof dish that will accommodate all of it leaving some room on top for the crumble. Alternately, you can also divide the fruit into individual dishes.
- Crumble topping over the fruit.
- Place your crumble dish (or dishes) on a baking sheet (to catch messy drips and make things easier if you are dealing with multiple dishes) and bake in a 180C/350F oven for 45 minutes to 1 hour, until filling is bubbling.
- Serve with yogurt or cream.
- Serves 3-4.

I brought out my whole wheat pastry flour to use in the topping, for which I bought a sack for this cake, and I must say here that although C was not too happy with the cake (though I liked it), he loved the crumble! I think the delicate touch of earthiness in the flour, echoed in the dark muscovado, and complemented by the nuts, provides a perfect rustic, comfy blanket for the sticky-sweet warm fruit! I imagine it also makes it a touch healthier than using white flour and sugar. A splodge of cream or yogurt will not go unappreciated. A scoop of vanilla ice cream if your feeling indulgent. Dairy comes in all forms my friends ;)

I made this one morning when I woke up earlier than usual and the sun was shining and everything looked fresh and promising (it rained later that day, but what better weather in which to eat warm crumble leftovers right?). It doesn’t take much time to whip this up, though you can also prepare the crumble mixture the night before and just top your fruit with it the next morning. Preparing the fruit is not something I recommend doing ahead of time though as they will brown and look generally down-trodden if you leave them for long.

I have just come back from another weekend escape, this time just a drive away, and I hope to share some photos here soon. Until then, happy breakfast everyone! :)


MeetaK said...

haha! i'll have it for breakfast anytime! looks perfect for the summer! PS: still loving your shopping bag and so are all my friends! hugs!

Rosa's Yummy Yums said...

A delightful crumble! That makes a great breakfast!



Anne said...

This for breakfast?! Why not?! i love fruits, muscovado sugar and whole wheat flours...sounds healthy to me ;-)

MyKitchenInHalfCups said...

What a wise woman you are! Love that you make it for two for breakfast with nectarine one morning and for dessert with an apple the next night ... you know that is genius.

ChichaJo said...

Hi Meeta! So glad to hear you like the shopping bags! They fit a nice load of shopping :) I’m going to try this with other fruits soon :)

Hi Rosa! Thanks!

Hi Anne! Why not indeed :) And with a little yogurt even better!

Hi Tanna! Necessity is the mother of creativity :)

Manggy said...

Hah, you almost had me saying that Filipinos get the BEST breakfasts, then you had to bring this beauty up :) I keep forgetting that crumbles are a great way to use up fruit that you no longer want to eat raw :)

Okay, so when are we going to see the grand-slam American breakfast of three kinds of nitrated meat, fried potatoes, and sweet carbs of some sort with maple syrup?! :P

Soma said...

I could have this anytime & all of it:-)

Zoe said...

I have some peaches that need to be used, could that work?

Shalum said...

ooooh. yumm!

Midge said...

With the weather turning oh-too-warm again, this is just peachy! (If you'll excuse the culinary pun! ;p) I've always liked fresh nectarines though I normally use them in smoothies or salads. Your crumble makes me want to grab a few nectarines plus a couple of fresh mangoes to bake turnovers!

Dhanggit said...

I was just thinking of makign some crumble..the nectarine version is great idea!! yay!

ChichaJo said...

Hi Manggy! Three kinds of nitrated meat??? Hahaha! Oh my! I’d rather go UK style with beans and egg and veg and carbs and blood sausage! ;) Of course, top in my book is still tuyo, fried egg, and garlic fried rice...MMM! And I mean fried tuyo...not the type that comes in a bottle packed with olive oil and secret spices!

Hi Soma! Me too :)

Hi Zoe! I’ve never tried this with peaches but I imagine they would be wonderful this way! :)

Hi Shalum! It was indeed yummy :)

Hi Midge! Nectarine and mango turnovers sound heavenly! I like nectarines in salads too...also grilled with ricotta and prosciutto as an appetizer :)

Hi Dhanggit! Great minds think alike! ;)

Erin said...

Sounds gorgeous for breakfast, a snack, lunch, anytime really. I am on a huge nectarine kick.

Susan from Food Blogga said...

I could eat this any time of the day, Joey. I'm going to be posting my nectarine and raspberry crumble soon, so I'll be sure to link to this one too! :)

Jackie @PhamFatale.com said...

Just need some vanilla ice cream :P breakfast, who said breakfast. I could eat nectarine crumble at every single moment of the day!

Junglefrog said...

You're so right about breakfast. I think it's a very versatile meal anyway. It's just what we make of it ourselves! Love this crumble

birdutmasali said...

very very nice
happy days
see you again by

Kevin said...

That nectarine crumble looks really good!

Bordeaux said...

This looked so lovely and tasty that I immediately had to make it myself. Thanks.

katiez said...

Absolutely perfect breakfast! My favorite time for sweets of any sort - I'm starving and it always tastes soooo good. I have some nectarines....

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn't know that the food blog community was so big. I love your posts!

I was wondering if you would like to exchange links. I'll drop yours on my site and you drop mine on yours. Email at ramendays@yahoo.com or stop by my site and drop a comment. Let me know if you would like to do a link exchange.


ChichaJo said...

Hi Erin! I could have this anytime too :)

Hi Susan! Thank you! I’ll make sure to check your out too!

Hi Jackie! Vanilla ice cream would be perfect with this too :)

Hi Junglefrog! Yup! Breakfast has no boundaries :)

Thanks Kevin!

Hi Bordeaux! Hope you liked it! :)

Hi Katiez! I thought it made a great breakfast too...great start to a day!

Joan said...

It was really good to use muscovado nowadays! I am always enticed seeing your yummy dish :)

ChichaJo said...

Thanks Joan! Yes, definitely good to use muscovado...it has such a lovely-earthy flavour and it’s local! Plus for cakes it’s nice a fine :)