In summer we all want to go out more and spend more time enjoying the countryside or the mountains, the beach or the city. But you also want to receive and organize dinners with friends or family and this Crumble of nectarines is perfect as a dessert. It's perfect because it's easy, fast and delicious. I love that there is a hot/cold contrast in desserts, and this is an example of it: you can serve the crumble warm and accompanied by a scoop of vanilla ice cream or light English cream; what you prefer.
This nectarine crumble, of Anglo-Saxon origin, it is a dessert that we have made and repeated on more than one occasion and is made up of a fruit base and a covering made of flour and butter crumbs that are baked to achieve a golden and crunchy layer on the surface, and a juicy and light interior thanks to the cooked fruit.
I have tried to make a slightly healthier version than the original , avoiding the use of refined sugar and I have used wholemeal spelled flour and oat flakes to make the crumbs. The fruit base is mixed with maple syrup and flavored with spices like cinnamon and nutmeg.
If you have not yet decided on this crumble, I hope to convince you by telling you that you will hardly need many more utensils than this beautiful porcelain tray from Revol , so you are already taking a long time to go buy half a dozen nectarines.
- 120g wholemeal spelled flour
- 90 g panela or coconut sugar
- 40g oat flakes
- 2 tsp cinnamon (1 tsp for the fruit base + 1 tsp for the crumble)
- A pinch of nutmeg
- 50g coarsely chopped pecan nuts
- a pinch of salt
- 8 tablespoons of coconut oil or butter
- 8 nectarines
- The juice of one lemon
- 2 tablespoons of cornmeal
- 4 tablespoons maple syrup
- Vanilla ice cream or English cream to accompany
- 2 tablespoons Cointreau (optional)
for the fruit
- Clean the nectarines well and cut them into wedges (you can peel the fruit if you wish).
- Mix the fruit in a ceramic or porcelain tray of 26 x 18 cm approx. with the juice of one lemon.
- Add 2 tablespoons of cornmeal, 1 dessert spoon of cinnamon, a pinch of nutmeg and the maple syrup.
- Bake 10 minutes at 185ºC.
For the crumble
- While the nectarines are roasting, in a bowl mix the flour with the oat flakes, the cinnamon, the salt, the slightly chopped walnuts and the panela together with the melted La Tourongelle coconut oil .
- Rub lightly with hands to form like serrations or moist crumbs. You don't need to mix much, just make crumbs.
*If the mixture is too dry, add a little more butter or coconut oil.
- Take the tray out of the oven, completely cover the fruit with the Crumble and continue baking for another 20 minutes at 175ºC. Check the cooking from time to time and remove when the surface is already toasted.
- Serve warm with a scoop of vanilla ice cream per person or with crème anglaise on the side.