Who would have thought that simply baking fruit topped with a crumble topping could taste this good! The best desserts for me are often the simplest (although I did have a baked Alaska once which was pretty amazing!) anyway, I digress. This was my mum’s favourite pudding last year. If you have your own crumble recipe that you’re fond of, use that one. If you wanted to make up a batch of crumble topping you can always make it, place it on a baking sheet to dry out in the ridge and then you can freeze the crumble in sandwhich bags meaning you’re never too far away from a baked nectarine crumble.
Baked nectarine crumble
Yield 2-4 portions
- 50g light muscovado sugar (or caster sugar)
- 50g plain flour
- 25g porridge oats
- 1 tsp ground cinnamon
- 50g butter
1 ripe nectarine (per person), halved, stone removed2 tbsp orange juice (optional)Plain yoghurt, to serve or ice cream, or custard (go nuts!)
- Preheat the oven to 220°C.
- Lay the nectarine halves in an oven proof dish, cut sides facing upwards.
- Pour in the orange juice. Pile the crumble topping onto the cut surfaces of the nectarines.
- Place the ovenproof dish onto a baking tray and bake for 12-15 mins, or until the nectarines have softened and the crumble is crunchy and golden-brown.
- Top with whatever takes your fancy.