Ingredients
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
Instructions
- Preheat oven to 175°C (350°F) and line an 8×8-inch (20×20 cm) pan with parchment paper.
- Make crumble topping: Mix flour and brown sugar, rub in butter until coarse crumbs form, then stir in almonds. Set aside.
- Blend cottage cheese, egg, egg yolk, brown sugar, melted butter, vanilla, and almond extract until smooth.
- Whisk blended mixture with flour, baking powder, and salt until just combined.
- Fold in diced, patted-dry nectarine gently.
- Spread batter evenly into pan, sprinkle with crumble topping.
- Bake 30–35 minutes until edges are golden and a toothpick comes out with moist crumbs.
- Cool completely in pan before slicing.
Notes
- Use full-fat small curd cottage cheese for best texture.
- Fresh nectarines work best; canned or frozen should be well-drained and patted dry.
- No need to peel nectarines; skins soften during baking.
- Add a pinch of cinnamon or cardamom to the crumble for warmth.
- Skip the crumble topping if short on time—the blondies are still delicious.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 15g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
