Nectarine Fruit Crumble

Nectarine Fruit Crumble

I think fruit crumble may be the world’s easiest dessert – and one of the yummiest! The only trick to making a great crumble topping is that the butter has to be cold. I still remember the best crumble I ever had, it was in a pub in a tiny fishing village on the east coast of Scotland. I don’t recall anything else about that meal, but I’ve never forgotten the plum crumble. You can use this crumble topping with any fruit, even canned or bottled in a pinch. I love stone fruit crumbles in summer when these juicy fruits are so abundant and delicious. Nectarines are especially quick as they don’t need to be peeled, and their red skin looks beautiful, especially if you use a mixture of yellow and white-fleshed fruit for contrast. In winter, I often make apple crumble (see video below). I like a vin santo with fruit desserts, and I especially enjoy the slightly bitter note of San Niccolo from Chianti producer Castellare.

Serves 6

Ingredients
  • 6 nectarines
  • 1½ cups plain flour
  • ½ cup brown sugar
  • 125g cold butter, cubed
  • Vanilla ice cream, for serving
Method
  1. Preheat oven to 180°C.
  2. Chop nectarines and place in oven-proof bowls or ramekins.
  3. Place flour, sugar and butter in a bowl and rub together with your fingers until it crumbles, squeezing the mixture a little so some of it clumps together.
  4. Crumble the mixture over the nectarine and bake for 25-30 minutes until crunchy and golden.
  5. Serve hot or warm with ice cream.

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Apple Crumble

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