Roast Nectarines with a Crumbly Hazelnut Topping
Nectarines are one of our favourite summer fruits, and this makes a delicious gluten free alternative to heavier traditional crumbles. Nectarines are rich in immune boosting nutrients Vitamin C and beta carotene (which is converted to Vitamin A by the body), as well as antioxidants such as lutein which is important for healthy eyes. This is delicous as a light pudding and even works as a breakfast.
Ingredients:
Serves 3
2 Ripe nectarines
Crumble topping:
40g Ground almonds
20g Light Brown Muscovado sugar
30g Butter (grated)
25g Oats (gluten free if not tolerated)
10g Hazelnuts, crushed
Recipe:
1. Pre-heat the oven to 180 degrees celsius
2. Halve or quarter the nectarines, remove the stones, and place in an ovenproof dish
3. In a mixing bowl, combine the ground almonds and grated cold butter (I grate the butter as it saves time and makes the butter nice and small). Using your fingers, massage the two ingredients together until it resembles breadcrumbs.
4. Add the sugar, oats and crushed hazelnuts and stir to combine.
5. Sprinkle the crumbly topping over the nectarines and place in the oven for 20 minutes. Until the nectarines are lovely and soft and the crumble crunchy.
6. Serve with natural or greek yogurt and a drizzle of honey
For full recipe go to Roasted Nectarines with Crumbly Hazelnut Topping in the Sweet Treats and Breakfast section
