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Nectarine and pistachio summer crumble

Ross Dobson
Nectarine and pistachio summer crumble

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert

Nectarine and pistachio summer crumble is the perfect summer dessert for a daytime picnic or a balmy evening.
INGREDIENTS

70g whole pistachio nuts, coarsely chopped
50g blanched whole almonds
60g ground oatmeal
50g cold unsalted butter, cubed
60g plain flour
50g soft brown sugar
6 nectarines
vanilla ice cream or double cream, to serve

METHOD

To make the crumble topping, put the pistachios and almonds in a food processor and process until coarsely chopped. Transfer to a bowl. Add the oatmeal and butter and use your fingertips to rub the ingredients together until the mixture resembles coarse, wet sand. Add the flour and sugar and rub together to combine. Cover and refrigerate until needed.

Preheat the oven to 220°C. Line a baking tray with baking paper. Cut the nectarines in half. If the stone does not come out easily, don't worry - simply slice the flesh off the fruit and drop it directly onto the baking tray.

Sprinkle the crumble topping evenly over the nectarines and bake in the preheated oven for 10-15 minutes, until the fruit is soft and juicy and the topping is a soft golden colour. Serve warm with ice cream or double cream.

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