Summer fruits gingerbread crumble
8 serves
15 m
55 m
Ingredients
- 6 (850 g) nectarines, cut into wedges
- 1 tablespoon golden syrup
- 125 g punnet raspberries
- ⅔ cup reduced fat plain Greek yoghurt, to serve
Crumble
- ⅓ cup wholemeal plain flour
- ⅓ cup quick oats
- ⅓ cup flaked almonds
- 2 tablespoons raw sugar
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 tablespoon golden syrup
Method
Step 1
Cut nectarines into quarters, remove stones. Place over base of a large shallow ovenproof dish. Drizzle with golden syrup. Cover with foil. Bake in 180 °C oven (fan-forced) for 35 minutes, or until fruit is tender when tested with the tip of a sharp knife.
Step 2
Meanwhile, to make crumble, place all ingredients in a medium bowl. Stir until well combined and crumbly.
Step 3
Remove foil covering from baked nectarines. Scatter over raspberries and sprinkle with crumble. Return to oven for 15-20 minutes or until crumble is golden brown.
Step 4
Serve warm with yoghurt.
Tips
- Nectarines can be replaced with peaches or plums, or try using a combination of stone fruits.
- Swap in blueberries or blackberries for raspberries, if preferred.
- For a shortcut, replace fresh fruit with an 800 g can peach halves (drained) and 1 cup frozen raspberries. Place fruit in ovenproof, drizzle with golden syrup and sprinkle directly with crumble topping (skipping baking in step 1). Bake as directed in step 3.
