Name: Nectarine and Almond Crumble Blondies
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 240g full-fat small curd cottage cheese, drained; 1 large egg; 1 egg yolk; 150g packed light brown sugar; 60g melted butter; 1 tsp vanilla extract; 1/2 tsp almond extract; 125g all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1 firm-ripe nectarine, finely diced and patted dry; 30g all-purpose flour; 50g brown sugar; 30g cold butter, cubed; 30g sliced almonds

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These nectarine and almond crumble blondies are everything I want in a summery baked treat—fruity, chewy, and just the right amount of nutty crunch. The juicy nectarines bring brightness to every bite, while the almond crumble adds a delicious texture that contrasts beautifully with the soft, moist blondie base. Whether it’s for a quiet afternoon snack, a picnic dessert, or a sweet ending to dinner, I keep coming back to this recipe.

Nectarine and Almond Crumble Blondies

Why You’ll Love This Recipe

I love how this recipe blends wholesome ingredients with indulgent flavors. The cottage cheese makes these blondies extra tender and slightly tangy without overpowering the sweetness. The addition of almond extract creates a warm, nutty undertone that pairs perfectly with ripe nectarines. And let’s not forget the crumble topping—it’s irresistibly crisp and adds just the right amount of buttery crunch. Best of all, everything comes together with minimal fuss and just a few steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Blondies:

240g full-fat small curd cottage cheese, drained
1 large egg
1 egg yolk
150g packed light brown sugar
60g melted butter
1 tsp vanilla extract
1/2 tsp almond extract
125g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 firm-ripe nectarine, finely diced and patted dry

For the Crumble Topping:

30g all-purpose flour
50g brown sugar
30g cold butter, cubed
30g sliced almonds

Directions

I preheat the oven to 175°C (350°F) and line a 20×20 cm (8×8 inch) pan with parchment paper.
For the crumble topping, I mix the flour and brown sugar in a small bowl, then rub in the cold butter with my fingers until it resembles coarse crumbs. I stir in the sliced almonds and set it aside.
To make the blondie base, I blend the drained cottage cheese, egg, egg yolk, brown sugar, melted butter, vanilla, and almond extract until smooth.
I pour the blended mixture into a large bowl and whisk in the flour, baking powder, and salt until just combined.
I gently fold in the diced and patted-dry nectarine.
I spread the batter evenly into the prepared pan and sprinkle the crumble topping over the surface.
I bake for 30–35 minutes, until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
I let the blondies cool completely in the pan before slicing to get that perfect chewy texture.

Servings and timing

This recipe yields 16 blondies. It takes about 20 minutes to prep, 35 minutes to bake, and another 30 minutes to cool—so in just under 1.5 hours, I have a batch ready to enjoy.

Variations

I sometimes swap nectarines for ripe peaches or plums when I have them on hand.
A pinch of cinnamon or cardamom in the crumble topping adds a warming twist.
For extra decadence, I add white chocolate chips into the batter.
If I’m short on time, I skip the crumble topping—the blondies still taste amazing on their own.

storage/reheating

Once cooled, I store these blondies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze for up to 2 months. When ready to enjoy, I let frozen blondies thaw at room temperature or warm them slightly in the microwave for that fresh-baked feel.

FAQs

What kind of cottage cheese works best?

I use full-fat, small curd cottage cheese for a rich texture. It blends smoothly and doesn’t leave any lumps in the batter.

Can I use canned or frozen nectarines?

I prefer fresh nectarines for the best texture, but in a pinch, I use well-drained canned or thawed frozen nectarines—just make sure to pat them very dry.

Do I need to peel the nectarine?

Not at all—I leave the peel on for a bit of color and added fiber. It softens nicely during baking.

Can I make this recipe gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture turns out just as chewy and delicious.

How do I know when the blondies are done baking?

I look for golden edges and test the center with a toothpick. It should come out with a few moist crumbs but no wet batter.

Conclusion

These nectarine and almond crumble blondies are one of my favorite late-summer bakes. They’re quick, full of flavor, and always a hit with friends and family. I love how the fruit and almond combo makes them feel both indulgent and fresh. If you’re craving something sweet, chewy, and a little bit fruity—this is the recipe I reach for.