Monday, December 24, 2012

Allergy free nectarine crumble recipe

Straight out of the oven.

Nectarine compote

  • 8-10 ripe freestone nectarines
  • 30g Nuttlex
  • ½ cup caster sugar
  • 2 tbsp water

Crumble top

  • 125g crumbed Orgran vanilla biscuits (or plain biscuits of your choice)
  • ¾ cup Orgran all purpose flour
  • ½ cup, firmly packed brown sugar
  • 1 tsp ground ginger
  • ½ cup desiccated coconut
  • 100g Nuttlex


  • Slice the nectarines into thick wedges, leaving the skin on for mild tanginess.
  • Cook the nectarines on medium with the Nuttlex, sugar and water for about 10 minutes in a covered saucepan, stirring once or twice to prevent burning.
  • The nectarine compote should be very moist but not runny.
  • If necessary, increase the heat for 1-2 minutes to reduce the juice.
  • Preheat the oven to 200C.
  • Grease a baking dish or pie dish and spoon in the nectarine compote.
  • Place the crumbed biscuit in a large bowl.
  • Add the flour, sugar, ginger, coconut and Nuttlex.
  • Combine by rubbing the Nuttlex through with your fingers.
  • Sprinkle the crumble top over the apple mixture.
  • Bake in the oven for 15 minutes or until golden.

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