Roasted Nectarine and Plum Crumble

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1252

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.

recipe updated Aug 12, 2019

Ingredients

  • Nectarine icon
    Nectarine
    8g
  • Plum icon
    Plum
    528g
  • Maple syrup icon
    Maple syrup
    0ml
  • Vanilla bean icon
    Vanilla bean
    6g
  • Unsalted butter icon
    Unsalted butter
    250g
  • Dark brown sugar icon
    Dark brown sugar
    200g
  • Vanilla bean paste icon
    Vanilla bean paste
    5g
  • Sea salt icon
    Sea salt
    0g
  • Shredded coconut icon
    Shredded coconut
    240g
  • Rolled oats icon
    Rolled oats
    317g
  • Cornflour icon
    Cornflour
    16g
  • Almonds icon
    Almonds
    200g

Tools

  • kCook icon Spatula
  • kCook icon TM5
  • kCook icon Pie dish - 9"
  • kCook icon TM5 bowl

Step preview

  1. Prep and set aside nectarine: halved & pitted
  2. Prep and set aside plum: halved & pitted
  3. Prep and set aside vanilla bean: broken up
  4. Prep and set aside almonds: toasted
  5. Pre-heat - 180°C
  6. Get a clean pie dish
  7. Add prepared nectarine skin side down
  8. Add prepared plum skin side down
  9. Drizzle with maple syrup generously
  10. Scatter prepared vanilla bean on top
  11. Roast until fragrant - 30 min, 180°C
  12. Remove then set aside
  13. Fit the TM5 bowl to TM5
  14. Add unsalted butter
  15. Add dark brown sugar
  16. Add vanilla bean paste
  17. Add sea salt
  18. Mix until well combined - approx 30 sec, speed 5
  19. Add shredded coconut
  20. Add rolled oats
  21. Add cornflour
  22. Mix - approx 10 sec, reverse speed 3
  23. Scrape down sides of TM5 bowl
  24. Mix - approx 5 sec, reverse speed 3
  25. Add prepared almonds
  26. Mix
  27. Scatter content of TM5 bowl over fruit
  28. Cook - 30 min, 180°C
  29. Serve
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