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Nectarine and apricot crumble recipe
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Nectarine and apricot crumble recipe

Juicy nectarines and apricots topped with a buttery almond crumble make this easy dessert a summer favourite. Perfect with ice cream or cream!

Prep Time
10 mins
Cook Time
35 mins
Servings: 4
Course: Dessert
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. To make the crumble simply put all the ingredients for this into a food processor and pulse until you have a fine crumb.
  3. 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.
  4. 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.