Nectarine Crumble

Nectarine Crumble

For the fruit

  • 2 punnets ripe nectarines, stoned and sliced

  • Brown sugar, to taste

  • A generous splash of Amaretto
    (almond extract works just as well)

  • A good squeeze of lemon juice

For the crumble topping

  • Plain flour

  • Brown sugar

  • Flaked almonds

  • Plant-based butter

Method

Chop the nectarines roughly and add them to a saucepan with the brown sugar, a generous splash of Amaretto (or a smaller amount of almond extract), and the juice of half a lemon.

Cook gently until the fruit has softened and released its juices.

While this softens, make the crumble by rubbing the plant-based butter into the flour and sugar. When the mixture resembles coarse crumbs, stir through the flaked almonds.

Transfer the softened nectarines to an ovenproof dish and scatter the crumble topping evenly over the top.

Bake at 180°C until golden — roughly 25–30 minutes.

Optional serving note (only if you want it)

Flaked almonds in the almost croissant gelato

Best served warm, ideally with Almond Croissant Gelato or another dairy-free almond or vanilla ice cream.

This is the best crumble I have ever made - ever eaten either. Get yourself down to Spey Fruit if you are interested in making it. It is a crowd pleaser.

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In Stock - 31st January