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.
Recipe courtesy of Cooking Channel
45 min
10 min
35 min
4 to 8 servings


Streusel Topping: 
  • 3/4 cup all-purpose flour
  • Pinch fine salt
  • 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
  • 1/2 cup cold Greek yogurt


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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