For the best crumble, use butter straight from the fridge. Coconut adds an interesting twist
- 6 ripe nectarines, halved and stoned
- 375g raspberries
- 30g caster sugar
- 1 tsp vanilla extract
- 75g plain flour
- 80g soft brown sugar
- 25g desiccated coconut
- 80g cold butter, cut into cubes
- Heat the oven to 180ºC/160ºC fan/Gas 4. Slice the nectarine halves and place in a baking dish with the raspberries, caster sugar, vanilla and 2 tbsp of the flour. Toss gently.
- For the topping, mix the remaining flour, brown sugar and coconut together then rub in the butter. Sprinkle over the fruit and bake for 30 minutes. Serve warm, with ice cream if desired.
Per serving (without ice cream): calories 358 (18%), sugar 27.1g (30%), fat 18.6g (27%), saturates 13.3g (67%), salt 0.2g (3.3%) of your guideline daily amount
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