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Nectarine Popsicles with an Almond Crunch

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Servings 6


For the Almond Crunch:

  • ¾ cup raw almonds (roughly chopped)
  • ¼ cup packed brown sugar
  • Scant 1 tbs water
  • ¼ tsp salt

For the Popsicle Filling:

  • 3 cups pitted and chopped Harry & David nectarines (about 4 nectarines)
  • ¼ cup packed brown sugar
  • 2 tbs water
  • ½ tsp almond extract
  • ½ cup Greek yogurt


  • In a small skillet over medium heat, prepare the almond crunch layer by combining the chopped almonds, brown sugar, water, and salt.
  • Cook, stirring continuously, until the brown sugar is dissolved and the almonds are well coated, about 2 minutes.
  • Scrape the almond mixture out onto a piece of parchment paper and spread it into a single layer.
  • Let it cool completely, then break up any larger chunks into smaller pieces.
  • Meanwhile, combine the chopped nectarines, brown sugar, water, and almond extract in a medium saucepan over medium-high heat.
  • Bring the mixture to a simmer and cook, stirring occasionally, until the nectarines are soft and almost broken down, about 10-12 minutes.
  • Remove the saucepan from the heat and set it aside to cool.
  • Once the nectarine mixture has cooled, transfer it along with any accumulated cooking liquid to your blender.
  • Add the Greek yogurt and pulse everything together 4-5 minutes, stopping to scrape down the sides of your blender as necessary. You want the mixture to be mostly smooth, but still have some "flecks" of nectarine remaining.
  • Divide the nectarine-yogurt mixture between your popsicle molds, filling each mold about 2/3 the way full.
  • Add some of the almond mixture into the top of each mold, pushing it down slightly.
  • Insert your popsicle sticks and place your popsicle molds in the freezer.
  • Freeze until the popsicles are completely firm, about 6-8 hours.
  • Once completely frozen, the popsicles can be removed from their molds and enjoyed.
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