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)
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.