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Roast nectarines with amaretti crumble
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75g amaretti biscuits
1½ tbsp plain flour
1½ tbsp light brown sugar
30g unsalted butter, chilled and cut into small pieces, plus extra for greasing
4 firm, ripe nectarines, halved and stoned
1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined.
2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly.
3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.
Typical values per serving:
This recipe was first published in August 2011.