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Nectarine and raspberry crumble

By Stavri Kaourani

Preparation time: 10 minutes

Cooking time: 60 minutes

Difficulty: 2/10

Serves: 4


  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup soft brown sugar
  • 1/4 tsp salt
  • 5 tbsp unsalted melted butter
  • 1/2 cup almonds, peeled and chopped
For the filling:
  • 3 cups ripe nectarines, thinly sliced
  • 1 cup raspberries
  • 1/4 cup sugar
  • 2 tbsp cornflour
  • 1/2 tsp vanilla extract
  • Optional: 3 tbsp of almond liqueur
To serve:
  • Vanilla ice cream

Cooking Method

  1. Preheat the oven to 180 degrees
  2. Mix the nectarines, raspberries, cornflour, sugar, vanilla and liqueur, transfer them to the base of a medium rectangular or round pan (about 20cm), cover with aluminum foil and bake for 20 minutes, until the fruits get soft.
  3.  In a bowl, mix the flour, oats, brown sugar, salt and butter. Small lumps will form.
  4. Add the almonds at the end
  5. Spread the mixture over the fruit and bake again for 25-30 minutes, until the surface is golden brown.
  6.  Serve the crumble warm, accompanied by the ice cream.


Nutritional information:

Per 100gr

Calories: 222kcal

Fat: 9,8gr

Saturated fat: 3,5gr

Carbohydrates: 30gr

Fibre: 3,5gr

Sugars: 15gr

Protein: 4,4gr