Nectarine and coconut crumble
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.Place the reserved sugar in a bowl with the flour and mix to combine. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Mix in the coconut and almonds. Spoon this mixture over the nectarines in the oven dish, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp. Serve warm with cream or ice cream.Serves 6-8...
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