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Ingreadient :
- 4 yellow flesh nectarines
- 50g Essential Unsalted Dairy Butter, 40g chilled and cubed
- 75g crunchy amaretti biscuits
- 25g toasted flaked almonds
- 2 tbsp Essential Plain Flour
- 2 tbsp light brown soft sugar
- Vanilla ice cream, crème fraîche or double cream, to serve
Direction :
- Preheat the oven to 170ºC, gas mark 3. Halve and stone the nectarines. Melt 10g butter and brush some over the inside of a baking dish that will snugly hold the nectarine halves. Add the fruit, cut-side up, and brush the tops with the remaining melted butter. Pour 3 tbsp water into the base of the dish.
- In a mixing bowl, coarsely crush the amaretti biscuits with the end of a rolling pin. Stir in the flaked almonds, flour, sugar and a pinch of salt, then use your fingers to rub the chilled, cubed butter into the mixture to form a rough crumble.
- Pile the crumble topping on top of the fruit and bake for 15-20 minutes until golden and crisp. Cool for 5 minutes, then serve with ice cream, crème fraîche or double cream.
