Check if we deliver to your postcodePlease input a valid postcode to check if we deliver.We're good to go! We offer home delivery for your postcode!Sorry, we do not deliver to your zip code.
Nectarine and raspberry crumble
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 60 minutes
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
Vanilla ice cream
Preheat the oven to 180 degrees
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.
In a bowl, mix the flour, oats, brown sugar, salt and butter. Small lumps will form.
Add the almonds at the end
Spread the mixture over the fruit and bake again for 25-30 minutes, until the surface is golden brown.
Serve the crumble warm, accompanied by the ice cream.
Saturated fat: 3,5gr
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management