Roasted Nectarine and Plum Crumble
Serves
6
Total Time
1hrs 10mins
Calories
935
This dessert is perfect in summer when stone fruit are in season. Roasted nectarines and plums topped with buttery almond crumble - absolutely divine. Serve warm with ice cream, cream, or custard.
- Nectarine8halved, pitted
- Plum8halved, pitted
- Vanilla bean2broken up
- Almonds200 gtoasted
- Maple syrupas needed
- Unsalted butter250 g
- Dark brown sugar200 g
- Vanilla bean paste1 teaspoon
- Pink himalayan salt flakes1 pinch
- Shredded coconut100 g
- Rolled oats315 g
- Cornflour2 tablespoons
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Place fruit, cut side up into a large pie dish
- 3. Drizzle with maple syrup generously
- 4. Scatter vanilla bean over the fruit on top
- 5. Roast until fragrant - 30 min, 180°C
- 6. Remove vanilla beans and store for another use, then set pie dish aside for now
- 7. Add cold unsalted butter, dark brown sugar, vanilla bean paste and pink Himalayan salt flakes to the TM5 bowl
- 8. Cream until well combined - 30 sec, speed 5
- 9. Then add shredded coconut, rolled oats and cornflour to the TM5 bowl
- 10. Mix - 10 sec, reverse speed 3
- 11. Scrape down sides of TM5 bowl
- 12. Mix - approx 5 sec, reverse speed 3
- 13. Then add almonds to the TM5 bowl
- 14. Mix
- 15. Place crumble mixture on top of roasted fruit
- 16. Bake - 30 min, 180°C until golden and crumble is firm
- 17. Serve warm with ice cream, cream, or custard
Method
Make this recipe in the Fresco Recipes App
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