Roast nectarines with almond crisp

Name: Roast nectarines with almond crisp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 yellow flesh nectarines; 50 g Essential Unsalted Dairy Butter, 40g chilled and cubed; 75 g crunchy amaretti biscuits; 25 g toasted flaked almonds; 2 tbsp Essential Plain Flour; 2 tbsp light brown soft sugar; Vanilla ice cream, crème fraîche or double cream, to serve

A wonderfully summery end to any meal. Other stone fruit work just as well – try apricots, peaches or whatever is in season.

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Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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4 yellow flesh nectarines
50g Essential Unsalted Dairy Butter, 40g chilled and cubed
75g crunchy amaretti biscuits
25g toasted flaked almonds
2 tbsp Essential Plain Flour
2 tbsp light brown soft sugar
Vanilla ice cream, crème fraîche or double cream, to serve

Preheat the oven to 170ºC, gas mark 3. Halve and stone the nectarines. Melt 10g butter and brush some over the inside of a baking dish that will snugly hold the nectarine halves. Add the fruit, cut-side up, and brush the tops with the remaining melted butter. Pour 3 tbsp water into the base of the dish.
In a mixing bowl, coarsely crush the amaretti biscuits with the end of a rolling pin. Stir in the flaked almonds, flour, sugar and a pinch of salt, then use your fingers to rub the chilled, cubed butter into the mixture to form a rough crumble.
Pile the crumble topping on top of the fruit and bake for 15-20 minutes until golden and crisp. Cool for 5 minutes, then serve with ice cream, crème fraîche or double cream.

Typical values per serving when made using specific products in recipe