Nectarine and Coconut Crumble Recipe
Recipe Reuben Riffel Preparation time: 15 minutes Cooking time: 25 - 30 minutes
6 nectarines, sliced
75g caster sugar, plus 2T extra
1t vanilla extract
100g plain flour
50g cold butter, chopped
40g desiccated coconut
40g flaked almonds
Preheat oven to 180°C. Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat.
Place the extra 2T sugar and flour in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture.
Add the coconut and almonds and stir to combine. Spoon on top of the nectarine mixture, spreading it out evenly.
Bake for 25 - 30 minutes or until golden and crisp.
Serve warm with cream or ice cream. Serves 4