Nectarine and raspberry crumble
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 60 minutes
Difficulty: 2/10
Serves: 4
Ingredients
- 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
- 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.
Nutritional information:
Per 100gr
Calories: 222kcal
Fat: 9,8gr
Saturated fat: 3,5gr
Carbohydrates: 30gr
Fibre: 3,5gr
Sugars: 15gr
Protein: 4,4gr
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management