Streusel Topped Roasted Nectarines

These neat little packages of fruit make a perfect dessert or breakfast. The fruit's ripeness and flavor is key here; make them when nectarines are sweet, juicy and at their peak. And if you have some on hand, whisk a little ground cardamom into the flour before working in the brown sugar.

Cooking Channel
TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
YIELD: 4 to 8 servings


  • 1/3 cup firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
    • 1 tablespoon cold butter, cut into small bits
    • 4 large nectarines (about 1 1/4 pounds)
      • 2 tablespoons dark brown sugar
      recipe tools


      Preheat the oven to 375 degrees F.

      For the streusel topping: Put the flour and salt in a medium bowl and, using your hands, rub in the brown sugar. Stir in the melted butter with a fork until the mixture is evenly moistened. Pop into the freezer while you cut the fruit.

      For the nectarines: Scatter the cold butter on the bottom of an 8-inch square shallow baking dish. Halve the fruit, pit and slice a thin piece off the round bottoms so they sit flat in the baking dish. Put the fruit cut-side up in the dish-it should fit snugly, but with a little space between the nectarines. Scoop up a heaping tablespoon of the streusel and press it into the center of each nectarine half. Scoop up another heaping tablespoon, squeeze it in your hand a bit and put it on top of each nectarine-no matter if some of it falls into the baking dish. Bake until the fruit is tender and the streusel crisp, 30 to 35 minutes.

      For the topping: Whisk the brown sugar into the yogurt. Serve the nectarines warm or at room temperature with a dollop of cool sweetened yogurt.

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