Nectarine Crumble

In summer we all feel like going out more and we spend more time enjoying the countryside or the mountains, the beach or the city. But we also feel like hosting and organizing dinners with friends or family and this Nectarine crumble is perfect as a dessert. It's perfect because it's easy, quick and delicious. I love desserts that have a hot/cold contrast, and this is an example: you can serve the crumble warm accompanied by a scoop of vanilla ice cream or a light custard; whichever you prefer.

This nectarine crumble, of Anglo-Saxon origin, is a dessert we've made and repeated on more than one occasion and it consists of a fruit base and a topping made of crumbs of flour and butter that are baked in the oven to achieve a golden, crunchy layer on top, and a juicy, 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 whole spelt flour and rolled oats to make the crumbs. The fruit base is mixed with maple syrup and flavored with spices such as cinnamon and nutmeg.

If you still haven't decided on this crumble, I hope to convince you by telling you that you will hardly need any more utensils than this beautiful Revol porcelain baking dish, so you're already late to go buy half a dozen nectarines.

Revol porcelain baking dish

Ingredients

• 120 g whole spelt flour
• 90 g panela or coconut sugar
• 40 g rolled oats
• 2 tsp cinnamon (1 tsp for the fruit base + 1 tsp for the crumble)
• A pinch of nutmeg
• 50 g pecan walnuts, coarsely chopped
• A pinch of salt
• 8 tablespoons of coconut oil or butter
• 8 nectarines
• The juice of one lemon
• 2 tablespoons of corn starch
• 4 tablespoons of maple syrup
• Vanilla ice cream or custard to serve
• 2 tablespoons of Cointreau (optional)

Preparation

For the fruit

1. Wash the nectarines well and cut them into wedges (you can peel the fruit if you wish).
2. Mix the fruit in a ceramic or porcelain dish approximately 26 x 18 cm with the juice of one lemon.
3. Add 2 tablespoons of corn starch, 1 dessert spoon of cinnamon, a pinch of nutmeg and the maple syrup.
4. Bake 10 minutes at 185ºC.

For the crumble

1. While the nectarines are roasting, in a bowl mix the flour with the rolled oats, the cinnamon, the salt, the walnuts lightly chopped and the panela together with the La Tourangelle coconut oil melted.
2. Rub lightly with your hands to form like shavings 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.

Final baking

1. Remove the dish from the oven, completely cover the fruit with the crumble and continue baking 20 more minutes at 175ºC. Check the cooking from time to time and remove when the surface is toasted.

Serving

1. Serve warm with a scoop of vanilla ice cream per person or with custard on the side.

Revol porcelain baking dish