Nectarine and apricot crumble recipe
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Nectarine and apricot crumble recipe
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Juicy nectarines and apricots topped with a buttery almond crumble make this easy dessert a summer favourite. Perfect with ice cream or cream!
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Ingredients
crumble:
- 1/4 cup almond flour also known as ground almonds
- 1 1/4 cup flour
- 1/4 cup brown sugar
- 120 grams butter cold
- 1/2 tsp cinnamon
filling:
- 5-6 nectarine cut into 8 wedges
- 6 - 8 apricot cut into quarters
- 1/4 cup dark brown sugar
- 2 Tbsp kirsch totally optional
Instructions
- Preheat the oven to 180C/350F. Toss the fruit in a bowl with the sugar and the Kirsch and allow it to macerate a bit while you make the crumble.
- To make the crumble simply put all the ingredients for this into a food processor and pulse until you have a fine crumb.
- Tip the filling contents into an appropriately sized pie or oven dish and top with the crumble topping which you can spread evenly over the top.
- Bake for around 30 - 35 minutes until the topping is golden and the filling is just starting to bubble up the sides of the dish.
Notes
- Refrigeration:Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing:You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
- Reheating:Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.
- Refrigeration:Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing:You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
- Reheating:Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.
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