Allergy free nectarine crumble recipe

Straight out of the oven.

Ingredients
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

Method

• 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.