Nectarine and coconut crumble

08 February 2016 - 02:17

By Sunday Times Food Weekly

Nectarine and coconut crumbleIngredients6 nectarines or peaches, halved, stoned and sliced5ml (1 tsp) vanilla extract100g (cup) caster sugar120g (1 cup) cake flour60g (4 tbsp) cold butter, chopped40g ( cup) desiccated coconut50g ( cup) flaked almondsMethodPreheat oven to 180°C. Place the nectarines, vanilla and caster sugar (reserve 2 tbsp of the sugar) into a shallow 23cm round ovenproof dish or 6-8 individual ovenproof dishes (we used mini-tin mugs) and toss to coat.

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