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 organising dinners with friends or family and this Nectarine Crumble is perfect as a dessert. It is perfect because it is easy, quick and delicious. I love the contrast between hot and cold in desserts, and this is an example of that: you can serve the crumble warm and accompanied by a scoop of vanilla ice cream or a light custard; whatever 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 composed of a fruit base and a topping made of flour crumbs and butter that are baked in the oven to achieve a golden, crispy layer on the surface, and a juicy, light interior thanks to the cooked fruit.

I have tried to make a slightly healthier version of the original , avoiding refined sugar and using wholemeal spelt flour and oat flakes to make the crumbs. The fruit base is mixed with maple syrup and flavoured 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're not going to need many more utensils than this beautiful porcelain tray from Revol , so you should go buy half a dozen nectarines now.

Revol Porcelain Oven Tray

Ingredients

• 120 g wholemeal spelt flour
• 90 g of panela or coconut sugar
• 40 g of oat flakes
• 2 tsp cinnamon (1 tsp for the fruit base + 1 tsp for the crumble)
• A pinch of nutmeg
• 50 g coarsely chopped pecans
• A pinch of salt
• 8 tablespoons of coconut oil or butter
• 8 nectarines
• The juice of a lemon
• 2 tablespoons of corn flour
• 4 tablespoons maple syrup
• Vanilla ice cream or custard to accompany
• 2 tablespoons Cointreau (optional)

Preparation

For the fruit

1. Clean 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 tray measuring approximately 26 x 18 cm with the juice of one lemon.
3. Add 2 tablespoons of corn flour, 1 dessert spoon of cinnamon, a pinch of nutmeg and the maple syrup.
4. Bake for 10 minutes at 185ºC.

For the crumble

1. While the nectarines are roasting, in a bowl mix the flour with the oat flakes, cinnamon, salt, lightly chopped walnuts and panela together with the melted La Tourongelle coconut oil .
2. Rub lightly with your hands to form damp crumbs or serrations. You don't need to mix a lot, just make crumbs.

*If the mixture is too dry, add a little more butter or coconut oil.

Final baking

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

Service

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

Revol Porcelain Tray