Nectarine Crumbles

Me and Ross are going crazy for these little pots of sweetness. They are mouthwatering.  Where my inspiration came from – I needed to use the nectarines up so I threw them in a crumble just to see what happened!

Nectarines are my favourite fruit to snack on at the moment.  There is so much sweetness in every mouthful and so much juice.  The juiciness means you don’t need to stew or soften them first, just let them do their own thing in the oven – making this a quick, no time at all recipe.

About the walnuts, I can’t believe how delicious they make it…. I have never tasted such richness in a crumble topping ever.  Even Ross loved it and he doesnt like nuts….!  I balanced it so that it doesn’t overpower it but you still know that there’s something special about it.

I’ve used different types of sugar in my recipe but feel free to use whatever you have in the store cupboard.

Nectarine Crumbles


Makes 4
600 g whole nectarines (roughly 5/6 small nectarines)
2 tsp soft dark brown sugar
60 g flour
30 g granulated sugar (plus extra for topping)
30 g butter
30 g walnuts


Preheat the oven at 180ºc/356ºf/gas mark 4.
Cut the nectarines flesh away from the stones and roughly cube it.  Share the fruit evenly between 4 large ramekins. Stir in 1/2 tsp of dark brown sugar into each ramekin mashing the fruit slightly as you do this.
To make the crumble: add the flour and sugar to a medium mixing bowl and stir together.  Add the butter and use a table knife to break the butter up into smaller pieces.  Using your finger tips use the rubbing method to create a light breadcrumb texture.  You can alternatively use a food processor to do this.
Use a food processor  or a mini chopper to finely chop the walnuts to a ground almond consistency and then add to the crumble topping and mix well.
Top the fruit filled ramekins with the crumble topping, evenly sharing it between and topping with a sprinkle of sugar on each.  Bake for 20-25 minutes until they are bubbling at the edges.

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