Ingredients
- 250g raspberries (Ettrick Gardens)
- 6 nectarines (Rosedale Orchard)
- 100g butter
- ½ cup brown sugar
- 1 teaspoon vanilla extract or paste
- ¾ cup GF flour
- 1 cup coconut thread
- ¾ cup sliced almonds
Nectarine Raspberry Crumble
Method
- Preheat the oven to 160 degrees Celsius Halve the nectarines and remove the stones, slice the halves and place in the base of your baking dish
- Place the raspberries evenly amongst the nectarines
- Soften the butter and mix in the brown sugar and the vanilla
- Add in the flour, coconut and almonds and stir to combine
- Dollop tablespoons of the mixture evenly across the top of the fruit
- Bake in the oven for 1 hour
- Enjoy on its own or with a dollop of cream or ice cream
